Steak on Garlic Toast with Cherry Tomato Salsa
- Total Time
In this steak sandwich the bread is slathered with garlic puree and the meat is topped with salsa.
garlic clove(s)6 clove(s), medium, whole unpeeled
fresh cherry tomato(es)2 cup(s), halved (or grape tomatoes)
tomatillo2 medium, cut into small wedges
cucumber(s)½ large, peeled and diced
uncooked red onion(s)½ medium, finely chopped
cilantro¼ cup(s), chopped
jalapeño pepper(s)1 medium, seeded and minced (wear gloves to prevent irritation)
apple cider vinegar3 Tbsp
olive oil1 Tbsp, extra virgin
table salt½ tsp
uncooked lean trimmed sirloin beef1 pound(s), boneless steak, trimmed of all visible fat
dried oregano2 tsp
black pepper1 tsp, coarsely ground
Italian bread4 slice(s), (1-inch) seeded, toasted
- Bring the garlic and the water to a boil in a small saucepan. Reduce the heat and simmer, uncovered, until the garlic is very tender, about 15 minutes. Drain. When the garlic is cool enough to handle, remove the skins; put the garlic into a small bowl and mash. Set aside.
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Meanwhile, to prepare the salsa, combine the tomatoes, tomatillos, cucumber, onion, cilantro, jalapeño, vinegar, oil, and salt in a medium bowl. Refrigerate, covered, until ready to serve.
- Sprinkle the steak with the oregano and black pepper. Broil the steak 5 inches from the heat until an instant-read thermometer inserted into the center of the steak registers 160°F for medium, 145°F for medium-rare, about 5 minutes on each side for medium. Let stand 10 minutes, then thinly slice the steak on an angle across the grain.
- Spread the toast slices with the garlic spread. Arrange the meat on top of the bread slices. Top with the salsa. Serve at once.