Steak on Garlic Toast with Cherry Tomato Salsa
- Total Time
- 0:40
- Prep
- 0:15
- Cook
- 0:25
- Serves
- 4
- Difficulty
- Moderate
In this steak sandwich the bread is slathered with garlic puree and the meat is topped with salsa.
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garlic clove(s)6 clove(s), medium, whole unpeeled
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water3 cup(s)
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fresh cherry tomato(es)2 cup(s), halved (or grape tomatoes)
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tomatillo2 medium, cut into small wedges
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cucumber(s)½ large, peeled and diced
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uncooked red onion(s)½ medium, finely chopped
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cilantro¼ cup(s), chopped
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jalapeño pepper(s)1 medium, seeded and minced (wear gloves to prevent irritation)
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apple cider vinegar3 Tbsp
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olive oil1 Tbsp, extra virgin
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table salt½ tsp
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uncooked lean trimmed sirloin beef1 pound(s), boneless steak, trimmed of all visible fat
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dried oregano2 tsp
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black pepper1 tsp, coarsely ground
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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.