Recipe - Steak Sandwiches On Garlic Baguettes Warugula And Tomatoes

1 One half teaspoon Plus One fourth cup olive oil
1 One half teaspoon Herbes de Provence
2 1pound New York strip
steaks; (each about Three fourths to
1 inch thick), trimmed
6 Frenchbread baguette
pieces; 5 to 6inch long,
halved lengthwise
2 lg Garlic cloves; halved
3 One half cup Arugula; (about 2 ounces)
2 lg Plum tomatoes; thinly cut or sliced up

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 (mediumhigh heat). Mix 1 One half 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 mediumrare. 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 One fourth cup oil. Broil until bread is golden, about 1
minute. Rub garlic halves over toasted sides of bread.

Cut meat into 1/8inchthick 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 recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998