Bruschetta Steak Sandwiches

Bruschetta Steak Sandwiches


Ingredients:

1 lb. New York steak, pan-broiled, grilled or broiled
Three 1" thick slices sourdough bread
3 Tbs. extra virgin olive oil
2 tbs. kosher salt
2 garlic cloves, cut in half lengthwise
1 bunch blanched Swiss chard
Arugula to taste

Preparation:

Cook the steak as you like it or by following the steps in the Steak Marinade recipe in this episode. While the meat is resting, brush the bread generously with olive oil and grill over medium coals or in a preheated broiler until the surface is crisp and golden, 1 to 2 minutes on each side. Remove the toasts, sprinkle with a little salt, then rub them all over with the cut edges of the garlic cloves.

Blanch Swiss chard and place in skillet with extra virgin olive oil and minced garlic and cook for a few minutes.

Place pieces of toast on each plate with a layer of arugula leaves or Swiss chard leaves. Slice the steak into 1/4" slices and lay on top of the arugula leaves. Spread Tomato-Olive Salsa on top. Garnish with fresh chopped basil.

Chef's Note: Bruschetta, the crunchy Italian toast often served with antipasto, also makes a great base for an open-faced steak sandwich. With some stewed white beans and a glass of Chianti, this can be a delightful lunch or summer dinner. It's good with the Tomato-Olive Salsa.

Servings: 4