Steak Sandwiches with Tomato Relish
This steak sandwich is a great way to get creative with steak leftovers. You can use leftover tenderloin or filet mignon for this robust steak and tomato open-face sandwich.
Preparation time: 10 minutes
Yield: 4 servings
1 medium shallot
1/4 cup kalamata olives
1/2 teaspoon crushed dried oregano
2 small-medium tomatoes
2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 large slices Italian bread
1 cup arugula leaves
12 ounces rare, cooked beef tenderloin
Mince the shallot.
Finely chop the kalamata olives.
Core and chop the tomatoes
Combine the shallot, olives, oregano, tomatoes, olive oil, vinegar, salt, and pepper in a bowl. Stir well.
Set aside the relish you just created.
Place the bread on a work surface.
Arrange 1/4 cup of arugula on each slice of bread.
Cut the tenderloin into 1/4-inch strips.
Place the beef strips over the arugula and top each sandwich with 1/4 cup of the tomato relish.
Save any leftover relish to serve as a spread over garlic bread.
Per serving: Calories 435 (From fat 256); Fat 29g (Saturated 10g); Cholesterol 75mg; Sodium 513mg; Carbohydrate 20g (Dietary fiber 2g); Protein 24g.