Grilled Steak and Roasted Tomato Sandwiches
Roasting cherry tomatoes with a little garlic and olive oil gives them a wonderful depth of flavor and takes less than half the time as full-size tomatoes and with the same delicious results. Use them in a steak sandwich with crisp watercress dressed in a mustardy vinaigrette.
Serve with flavored potato chips such as honey-mustard or salt-and-malt-vinegar chips. And who’s to argue with sweet, fresh strawberries for dessert?
Look for yellow and orange cherry tomatoes, in addition to the usual red, for a more festive presentation.
Heat the oven to 450 degrees. Heat the grill to medium-high.
Cut the tomatoes in half and place in a baking pan, cut side up. Drizzle with 2 tablespoons of the olive oil, scatter with the garlic and season with salt and pepper. Roast, stirring once or twice, until the tomatoes have softened and smell great, about 20 minutes.
While the tomatoes roast, season the steak with salt and pepper and grill until medium rare about, 3 to 4 minutes each side. Set aside.
Toast the bread while the steak cooks. Set aside.
Combine the mustard, horseradish and vinegar in a small bowl. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Toss the vinaigrette with the watercress.
To assemble the sandwiches, slice the steak as thinly as possible and divide among 4 of the bread slices. Top the steak with the roasted tomatoes and the watercress, then the remaining bread slices.
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