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CATEGORY CUISINE TAG YIELD
French 1 Servings

INGREDIENTS

1 1/2 t Plus 1/4 cup olive oil
1 1/2 t Herbes de Provence
2 1-pound New York strip
steaks each about 3/4
to
1 inch thick trimmed
6 French-bread baguette
pieces 5 to 6-inch long
halved lengthwise
2 Garlic cloves, halved
3 1/2 c Arugula, about 2 ounces
2 Plum tomatoes, thinly sliced

INSTRUCTIONS

1998    
These sandwiches can be wrapped in foil for easy transport. Bring
along some olives for nibbling and bottles of mineral water or a
thermos of iced tea for drinking.  Prepare barbecue (medium-high heat).
Mix 1 1/2 teaspoons oil and  herbes de Provence in small bowl to blend.
Rub oil mixture over both  sides of steaks. Sprinkle with salt and
pepper. Grill steaks to  desired doneness, about 8 minutes per side for
medium-rare. Cool  completely. Wrap steaks tightly with plastic and
chill. (Can be made  1 day ahead. Keep chilled.)  Preheat broiler.
Place bread, cut side up, on baking sheet. Lightly  brush cut sides of
bread with 1/4 cup oil. Broil until bread is  golden, about 1 minute.
Rub garlic halves over toasted sides of bread.  Cut meat into
1/8-inch-thick slices. Place arugula over bottoms of  bread. Top with
meat, then with tomatoes. Season with salt and  pepper. Cover with
bread tops. Cut sandwiches in half. Serve warm, or  wrap with foil and
chill if packing for picnic. (Can be made 2 hours  ahead.)  Makes 6
servings.  Bon Appétit August 1997  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 16,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 378
Calories From Fat: 231
Total Fat: 25.8g
Cholesterol: 87.5mg
Sodium: 690.6mg
Potassium: 522.4mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 33.5g


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