Open-face garlicky steak sandwiches
6 medium clove(s), unpeeled
Fresh cherry tomato(es)
2 cup(s), or grape tomatoes, chopped
½ medium, peeled and diced
Uncooked red onion(s)
½ medium, thinly sliced
¼ cup(s), fresh, chopped
Canned green chile peppers
½ oz, 1 jalapeño, seeded and minced
Apple cider vinegar
Uncooked lean trimmed sirloin beef
1 pound(s), steak, trimmed
Mixed grain bread
4 slice(s), country-style, toasted
- Combine the water and garlic in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer until the garlic is very tender, about 10 minutes; drain.
- When the garlic is cool enough to handle, remove the skin. Put the garlic in a small bowl and mash with a fork.
- Toss together the tomatoes, cucumber, onion, cilantro, jalapeño pepper, vinegar, and oil in a medium bowl.
- Spray the broiler rack with nonstick spray and preheat the broiler. Sprinkle the steak with the oregano, salt, and pepper. Broil the steak 5 inches from the heat until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 5 minutes. Cut the steak across the grain into thin slices.
- Spread the mashed garlic evenly over the bread. Top the bread evenly with the steak and salsa. Yields 1 sandwich per serving.