Pepper-Crusted Steak Sandwiches
Grilled Tomatoes
Ingredients
- 2 (8-oz) French baguettes (preferably whole grain), halved lengthwise
- 1½ lb flank steak
- 2 Tbsp olive oil
- 1½ Tbsp coarsely ground black peppercorns
- ¾ tsp kosher salt
- 6 Tbsp olive-oil mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp prepared horseradish
- 1½ cups arugula
Instructions
- Preheat grill to medium-high heat. Brush cut sides of baguettes and steak with oil. Sprinkle steak with pepper and salt.
- Grill steak, covered, 5 minutes. Turn steak, and add bread to grill. Grill, covered, 4 to 5 minutes or until steak is desired doneness and bread is toasted, turning bread after 2 minutes.
- Let steak stand 10 minutes before thinly slicing across the grain.
- Combine mayonnaise, mustard, and horseradish. Spread on cut side of baguettes. Serve steak on baguettes with arugula. Cut sandwiches into thirds.
Side Dish Ingredients
- 6 large heirloom tomatoes, halved
- ¼ cup olive oil, divided
- 1 Tbsp red wine vinegar
- ¼ cup torn fresh basil
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Brush tomatoes with 2 Tbsp oil.
- Grill tomatoes, covered, 3 minutes per side or until skin is blistered and tomatoes are tender. Drizzle with 2 Tbsp oil and vinegar; sprinkle with basil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
497
|
113
|
610
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 39 | 7 | 46 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 875 | 170 | 1045 |
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