Rib Eye And Roasted Tomato Sandwiches Recipe 435 Recipes

RIB-EYE AND ROASTED TOMATO SANDWICH

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.

RIB EYE AND ROASTED TOMATO SANDWICHES RECIPE - (4.3/5)

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.

NOLA RIB-EYE SANDWICH

Steps:

• Preheat the fryer. Season the ribeye with olive oil and Essence. In a saute pan, pan saute the steaks for 4 minutes on each side for medium rare. For the potatoes: In a sauce pot, bring the potatoes (covered with salted water) up to a boil and reduce the heat. Cook the potatoes until they are fork tender, about 8-10 minutes. Remove from the heat and drain. Place back in the sauce pot and partly mash with a hand masher. (This dehydrates the potatoes) Add the cream, butter and garlic. Mash until incorporated but the potatoes still have lumps. Season with salt and pepper.
• For the fried onions: In a small mixing bowl, toss the onions with the hot sauce. Dredge the onions in the seasoned flour and sift completely removing any excess flour. Fry the onions for 2-3 minutes or until golden brown. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Remove the steaks from the saute pan and deglaze the pan with the Worcestershire sauce. Place the hoagie bun on a platter. Lay the rib-eye across the bottom bun. Mound the potatoes on the top of the steak. Spoon the worcestershire sauce over the potatoes. Pile the onions on top of the potatoes. Garnish with parsley and Zaps.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.