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Steak Sandwich with T&A Artisan Salad

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Serves 4 » Adapted from EpicRoots.com

You'll find yourself making this classic sandwich all year round. It's quick and easy for weeknights, but also great for weekend plans with friends

Ingredients:
    1 shallot, finely chopped
    2 tablespoons Red Wine Vinegar
    3 tablespoons Brennan's Extra-Virgin Olive Oil
    Sea salt and black pepper
    1 sprig fresh rosemary, roughly chopped
    1 1/2 pounds London Broil or sirloin steak
    8 slices (1/2-inch thick) country-style bread, cut on the diagonal or 4 crusty rolls, cut in half
    Olive oil, for grilling
    2 cloves garlic, cut in half
    2 heads T&A Artisan Lettuce, washed and torn
    1 cup baby greens
    1/2 cup cherry tomatoes, cut in half


Preparation:

Light a grill or preheat broiler.

To make marinade, combine shallot, vinegar and extra-virgin olive oil in a bowl. Season to taste with salt and pepper. Add rosemary. Spoon 2-3 tablespoons of marinade over steak and let stand at room temperature, covered, for 20-30 minutes. Reserve remaining marinade. Grill or broil steak to desired doneness. Let steak stand for 5 minutes, then slice thinly across the grain.

Meanwhile, brush both sides of bread with olive oil. Grill bread on lightly oiled grill rack, turning once, until golden, about 2-3 minutes. Rub each slice with garlic clove.

Place the lettuce, and tomatoes in a bowl and toss with reserved marinade. Divide steak into 4 servings and arrange on the grilled bread. Top each half with salad greens and another slice of bread. Serve immediately.