Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish with Skillet Fries

  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Steak:

1/4 cup plus 2 tablespoons olive oil

3 cloves garlic, smashed

8 (1-inch) thick slices of Italian bread

1 porterhouse steak, about 2 pounds

Salt and freshly ground black pepper

Tomato-Black Olive Relish:

2 vine-ripened tomatoes, diced

3 tablespoons pitted and chopped Nicoise olives

2 tablespoons finely sliced basil

2 tablespoons finely diced red onion

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

Assemble:

Arugula

Toasted Italian bread

Sliced steak

Tomato-Olive Relish

Skillet Fries:

3 tablespoons olive oil

1 large red onion, thinly sliced

1 large red bell pepper, finely diced

1 large yellow bell pepper, finely diced

2 cloves garlic, finely chopped

6 large Yukon Gold potatoes, skin on, parboiled and diced

Salt and freshly ground pepper

1/4 cup finely chopped fresh parsley

Directions

  1. For the Steak: Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
  2. For the Tomato-Black Olive Relish: Combine all ingredients in a bowl.
  3. To assemble: Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices.
  4. Skillet Fries: Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper.
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