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Steak on Garlic Toast with Cherry Tomato Salsa

6
6
6
Smartpoints value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
In this steak sandwich the bread is slathered with garlic puree and the meat is topped with salsa.

Ingredients

garlic clove(s)

6 medium clove(s), whole unpeeled

water

3 cup(s)

fresh cherry tomato(es)

2 cup(s), halved (or grape tomatoes)

tomatillo

2 medium, cut into small wedges

cucumber(s)

½ large, peeled and diced

uncooked red onion(s)

½ medium, finely chopped

cilantro

¼ cup(s), chopped

jalapeño pepper(s)

1 medium, seeded and minced (wear gloves to prevent irritation)

apple cider vinegar

3 Tbsp

olive oil

1 Tbsp, extra virgin

table salt

½ tsp

uncooked lean trimmed sirloin beef

1 pound(s), boneless steak, trimmed of all visible fat

dried oregano

2 tsp

black pepper

1 tsp, coarsely ground

Italian bread

4 slice(s), (1-inch) seeded, toasted

Instructions

  1. 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.
  2. Spray the broiler rack with nonstick spray; preheat the broiler.
  3. 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.
  4. 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.
  5. Spread the toast slices with the garlic spread. Arrange the meat on top of the bread slices. Top with the salsa. Serve at once.

Notes

Poaching the garlic is an easy way to mellow its strong taste—and it’s a lot quicker and easier than oven-roasting the garlic.Tomatillos look like small green tomatoes and are covered with thin papery husks, which need to be removed. They have a firm flesh and a tart, lemony flavor. You can find them in the produce section of most supermarkets.

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