Steak Sandwiches with Tomato Relish
Use leftover tenderloin or filet mignon for this robust steak and tomato open-face sandwich. Buy the meaty and briny Greek kalamata olives at better supermarkets.
Ingrediënten
- 1 medium shallot minced
- ¼ cup finely chopped kalamata olives
- ½ teaspoon crushed dried oregano
- 2 small-medium tomatoes cored and chopped
- 2 teaspoons olive oil
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 large slices Italian bread
- 1 cup arugula leaves
- 12 ounces rare cooked beef tenderloin , sliced 1/4 inch thick
Instructies
- To prepare the tomato relish, combine the shallot, olives, oregano, tomatoes, olive oil, vinegar, salt, and pepper in a bowl.
- Stir well.
- To assemble the sandwiches, place the bread on a work surface.
- Arrange 1/4 cup of arugula on each slice of bread.
- Place the beef strips over the arugula and top each sandwich with 1/4 cup of the tomato relish.
- (Save any leftovers to serve as a spread over garlic bread. )
Notes / Tips / Wine Advice:
Vary It!
For a hand-held-sandwich, serve the tomato relish on the side and add a second slice of bread. You may want to add a spread to the sandwich for moisture. Mustard is the obvious choice, but you can make a luscious blue cheese spread that’s divine, as follows:
Combine 1/4 cup blue cheese, 1 tablespoon mayonnaise and 1 to 2 tablespoons of milk to make the mixture a spreading consistency. Mash the ingredients together with the back of a fork until light and smooth.
Combine 1/4 cup blue cheese, 1 tablespoon mayonnaise and 1 to 2 tablespoons of milk to make the mixture a spreading consistency. Mash the ingredients together with the back of a fork until light and smooth.
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