Texas-Style Steak on Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tangy tomato-olive relish enlivens these hearty sandwiches. They would be great on Super Bowl Sunday. Ingredients:
1 teaspoon chili powder |
1/2 teaspoon dark brown sugar |
1 1 1/2-pound top sirloin steak (about 1 inch thick), trimmed |
1 cup coarsely chopped seeded tomatoes |
1/2 cup pitted kalamata olives or other brine-cured black olives |
5 tablespoons plus 2 teaspoons extra-virgin olive oil |
2 teaspoons red wine vinegar |
2 tablespoons minced red onion |
8 1-inch-thick slices french bread |
2 bunches watercress, thick stems trimmed |
Directions:
1. Mix chili powder and brown sugar in small bowl to blend. Rub mixture over steak. Sprinkle with salt and pepper.
2. Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor. Using on/off turns, blend just until olives are coarsely chopped. Transfer to bowl. Stir in onion. Season relish with salt and pepper. (Steak and relish can be prepared 6 hours ahead. Cover separately; chill.)
3. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add steak and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate. Let stand 5 minutes. Wipe out skillet.
4. Brush 1 side of each bread slice with remaining 3 tablespoons oil. Heat same skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.
5. Cut steak across grain into 1/4-inch-thick slices. Spread relish generously over oiled side of 4 toasts. Top with watercress, then steak slices. Top with a bit more relish, then remaining toasts.
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