Steak sandwiches on garlic baguettes w/arugula and tomatoes

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Plus 1/4 cup olive oil
1½ teaspoon Herbes de Provence
2 1-pound New York strip steaks; (each about 3/4 to 1 inch thick), trimmed
6 French-bread baguette pieces; 5 to 6-inch long, halved lengthwise
2 larges Garlic cloves; halved
3½ cup Arugula; (about 2 ounces)
2 larges Plum tomatoes; thinly sliced

Directions

These sandwiches can be wrapped in foil for easy transport. Bring along some olives for nibbling and bottles of mineral water or a thermos of iced tea for drinking.

Prepare barbecue (medium-high heat). Mix 1½ teaspoons oil and herbes de Provence in small bowl to blend. Rub oil mixture over both sides of steaks.

Sprinkle with salt and pepper. Grill steaks to desired doneness, about 8 minutes per side for medium-rare. Cool completely. Wrap steaks tightly with plastic and chill. (Can be made 1 day ahead. Keep chilled.) Preheat broiler. Place bread, cut side up, on baking sheet. Lightly brush cut sides of bread with ¼ cup oil. Broil until bread is golden, about 1 minute. Rub garlic halves over toasted sides of bread.

Cut meat into ⅛-inch-thick slices. Place arugula over bottoms of bread.

Top with meat, then with tomatoes. Season with salt and pepper. Cover with bread tops. Cut sandwiches in half. Serve warm, or wrap with foil and chill if packing for picnic. (Can be made 2 hours ahead.) Makes 6 servings.

Bon Appétit August 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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