| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Plus 1/4 cup olive oil |
| 1 1/2 |
ts |
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 |
lg |
Garlic cloves; halved |
| 3 1/2 |
c |
Arugula; (about 2 ounces) |
| 2 |
lg |
Plum tomatoes; thinly sliced |
INSTRUCTIONS
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, 1998
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