Cook the Book: Steak, Tomato, and Onion Sandwiches

Ingredients

  • 1/4 cup pure olive oil
  • 1 tablespoon garlic, sliced
  • 2 pounds rib eye steak
  • 2 teaspoons salt
  • 2 teaspoons black pepper, coarse grind
  • 1 chipotle pepper, canned, in adobo sauce
  • 2 teaspoons adobo sauce
  • Mayonnaise to taste
  • 1 pound red onions
  • 2 pounds beefsteak tomatoes, cut into 1/2 -inch slices
  • 1/4 cup pure olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 ounces baby arugula
  • 2 baguettes

Description

Serious Eats Favicon Serious Eats
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