Rib-Eye and Roasted Tomato Sandwich Recipe

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Ingredients:

Serving

6 medium tomatoes , halved crosswise
3 shallots, thinly sliced into rings
3 garlic cloves, smashed
1/2 cup extra virgin olive oil
1 3/4 lbs boneless rib-eye steaks (3/4-inch thick , 3 steaks)
8 slices sourdough bread
2 tbsp rice vinegar (not seasoned )
2 tsp sugar
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1 pinch crushed red pepper flakes (optional)
1/2 cup finely chopped green onion
1 -2 cup arugula

Directions:

Preheat oven to 500°F with rack in middle.
Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt, 1 tsp freshly ground black pepper & pinch of crushed red pepper flakes in a shallow 3-quart baking dish, then arrange tomatoes cut sides up.
Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes.
Cool to room temperature.
While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
Sprinkle each steak all over with 1/4 teaspoon salt and 1/4 teaspoon pepper (total per steak).
Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare.
Transfer to a cutting board.
Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total.
Stir together vinegar and sugar until sugar is dissolved, then stir in herbs.
Spread one side of each bread slice with some of herb mixture (about a tablespoon per slice).
Slice steaks thinly & on a bias, then make into sandwiches with bread, roasted tomatoes and shallots, and arugula.
Serve with an herbed potato salad, corn on the cob and a green vegetable, Seasoned Green Beans(we made them w/out basil)Lemon-ricotta Pancakes.
*Tomatoes can be roasted 1 day ahead, cooled, and chilled, covered. Bring to room temperature before using.
** Steaks can be cooked in a hot lightly oiled large (2-burner) ridged grill pan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1051.21 Kcal (4401 kJ)
Calories from fat	600.17 Kcal
		% Daily Value*
Total Fat	66.69g	103%
Cholesterol	130.95mg	44%
Sodium	462.93mg	19%
Potassium	1483.31mg	32%
Total Carbs	63.19g	21%
Sugars	15.92g	64%
Dietary Fiber	8.99g	36%
Protein	50.19g	100%
Vitamin C	44.9mg	75%
Vitamin A	1.5mg	49%
Iron	185.1mg	1028%
Calcium	174.2mg	17%

Amount Per 100 g
Calories	170.13 Kcal (712 kJ)
Calories from fat	97.13 Kcal
		% Daily Value*
Total Fat	10.79g	103%
Cholesterol	21.19mg	44%
Sodium	74.92mg	19%
Potassium	240.06mg	32%
Total Carbs	10.23g	21%
Sugars	2.58g	64%
Dietary Fiber	1.46g	36%
Protein	8.12g	100%
Vitamin C	7.3mg	75%
Vitamin A	0.2mg	49%
Iron	29.9mg	1028%
Calcium	28.2mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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