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Grilled: Steak & Roasted Tomato Sandwich

Source of Recipe

LA Times


List of Ingredients

1 1/2 lbs Cherry tomatoes (about 1 quart
5 t Olive oil, divided
3 cloves Garlic, sliced very thinly
Salt, pepper
1 lb Rib-eye or top sirloin steak, or 4 (4 oz) steaks
8 slices Crusty sourdough bread
1 1/2 t Whole-grain mustard
2 tsp Prepared horseradish
3 t Sherry vinegar
3 cups Watercress leaves



Recipe

Heat the oven to 450 degrees. Heat the grill to medium-high.



Cut the tomatoes in half and place in a baking pan, cut side up. Drizzle with 2 tablespoons of the olive oil, scatter with the garlic and season with salt and pepper. Roast, stirring once or twice, until the tomatoes have softened and smell great, about 20 minutes.



While the tomatoes roast, season the steak with salt and pepper and grill until medium rare about 3 to 4 minutes each side. Set aside.



Toast the bread while the steak cooks. Set aside.



Combine the mustard, horseradish and vinegar in a small bowl. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Toss the vinaigrette with the watercress.



To assemble the sandwiches, slice the steak as thinly as possible and divide among 4 of the bread slices. Top the steak with the roasted tomatoes and the watercress, then the remaining bread slices.

SERVES 4

---Cook's Notes
Look for yellow and orange cherry tomatoes in addition to the usual red, for a more festive presentation.