Cook The Book: Steak, Tomato, And Onion Sandwiches

Name: Cook The Book: Steak, Tomato, And Onion Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pure olive oil; 1 tablespoon garlic, sliced; 2 pounds rib eye steak; 2 teaspoons salt; 2 teaspoons black pepper, coarse grind; 1 chipotle pepper, canned, in adobo sauce; 2 teaspoons adobo sauce; Mayonnaise to taste; 1 pound red onions; 2 pounds beefsteak tomatoes, cut into 1/2 -inch slices; 1/4 cup pure olive oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons balsamic vinegar; 4 ounces baby arugula; 2 baguettes

Servings: persons

1/4 cup pure olive oil
1 tablespoon garlic, sliced
2 pounds rib eye steak
2 teaspoons salt
2 teaspoons black pepper, coarse grind
1 chipotle pepper, canned, in adobo sauce
2 teaspoons adobo sauce
Mayonnaise to taste
1 pound red onions
2 pounds beefsteak tomatoes, cut into 1/2 -inch slices
1/4 cup pure olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar
4 ounces baby arugula
2 baguettes

1
Sprinkle the olive oil and garlic over the steaks. Generously season each side of the steaks with salt and pepper. Cover and refrigerate for 8 hours or overnight.
2
Split the chipotle pepper in half; remove the seeds. Puree with the adobo sauce in a processor or chop very fine. Stir the puree into the mayonnaise. Reserve.
3
Thirty minutes prior to cooking, remove the steaks from the refrigerator so that they come to room temperature.
4
Heat the grill.
5
Peel and slice the red onions into 1/2-inch slices. Brush the onions and tomatoes with oil and season with salt and pepper. Grill the onions over moderate heat until done, about 8 minutes per side. Put in a bowl and toss with the balsamic vinegar. Reserve and keep warm.
6
Grill the steak. This should take about 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes. Cut into 1/4-inch slices.
7
Cut the baguette into four 5 to 6 inch pieces. Split each in half and brush lightly with olive oil. Grill crumb side down until warm.
8
Spread chipotle mayonnaise on a piece of baguette, cut the tomato into half moons, and put slices on the bread with the steak, onions, and arugula. Cover with the top of the baguette and serve.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup pure olive oil, 1 tablespoon garlic, sliced, 2 pounds rib eye steak, 2 teaspoons salt, and more.

Yes, Cook The Book: Steak, Tomato, And Onion Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!