RIB EYE AND ROASTED TOMATO SANDWICHES RECIPE - (4.3/5)
Provided by courtneyj87
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F with rack in middle. Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt 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, then make into sandwiches with bread, roasted tomatoes and shallots, and watercress. Notes: · 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.
GRILLED RIB-EYE STEAK SANDWICH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the grill to 375 degrees F.
- In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
- Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
- Add all the ingredients to a small bowl and toss to combine.
RIB-EYE AND ROASTED TOMATO SANDWICH
Roasting turns a so-so tomato into something pretty wonderful and tasty. It makes a high-season beauty that much more amazing. Here with a rib-eye steak it is oh so awesome!! Roast the tomatoes ahead of time so you can avoid having the oven on during the afternoon heat. I didn't allow for cooling time -- loosley based on a recipe from marthastewart.com.
Provided by Manami
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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)recipe #17425.
- *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.
Nutrition Facts : Calories 1199.4, Fat 75.2, SaturatedFat 22.5, Cholesterol 134.9, Sodium 910.3, Carbohydrate 81.2, Fiber 7.3, Sugar 7.7, Protein 48.9
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