You may also like
Ingredients
- 1 1/2 teaspoons plus 1/4 cup olive oil
- 1 1/2 teaspoons herbes de Provence
- 2 1-pound New York strip steaks (each about 3/4 to 1 inch thick), trimmed
- 6 5-to-6 inch-long French-bread baguette pieces, halved lengthwise
- 2 large garlic cloves, halved
- 3 1/2 cups arugula (about 2 ounces)
- 2 large plum tomatoes, thinly sliced
Method
- Prepare barbecue (medium-high heat).
- Mix 1 1/2 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 medium-rare.
- 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 1/4 cup oil.
- Broil until bread is golden, about 1 minute.
- Rub garlic halves over toasted sides of bread.
- Cut meat into 1/8-inch-thick 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.)
