Adapted from Gourmet magazine
Prep time: 40 minutes
- 4 boneless rib-eye steaks, about ¾ inch thick and about 1/3 pound each
- 3 shallots, sliced into thin rings
- 6 medium tomatoes, cut in two crosswise
- 1 garlic clove, mashed
- ½ cup extra-virgin olive oil
- 1 ½ teaspoons salt, plus one teaspoon salt for steaks
- 1 teaspoon pepper
- 8 slices sourdough bread
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- ½ cilantro, finely chopped
- ½ cup mint, finely chopped
- 8 large romaine leaves
- Preheat oven to 500 degrees.
- Put shallots, tomatoes, garlic and salt into a baking dish and spoon olive oil over mixture. Arrange tomatoes cut side up, and roast until tomatoes start to brown – about 30 minutes. Tomatoes should be tender. Remove tomatoes and allow to cool.
- Prepare grill and set to medium high heat.
- Sprinkle each steak with ¼ teaspoon of salt and ¼ teaspoon fresh pepper.
- Spray grill with oil, and grill steaks about 5 minutes for medium rare, turning once. Remove from grill and allow meat to sit for a few minutes before cutting.
- Brush both sides of bread with oil from roasted tomatoes and grill bread on both sides until brown.
- Combine vinegar and sugar, and stir in herbs.
- To build the sandwich, spread one side of each piece of bread with herb mixture, slice steaks, stack romaine, tomatoes and steak, and top with shallots.
- Cut in two and serve.