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.
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.
Ingredients
- 1 medium shallot minced
- 1/4 cup finely chopped kalamata olives
- 1/2 teaspoon crushed dried oregano
- 2 small-medium tomatoes cored and chopped
- 2 teaspoons olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large slices Italian bread
- 1 cup arugula leaves
- 12 ounces rare cooked beef tenderloin , sliced 1/4 inch thick
Instructions
- 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 & 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.