- Electric Grill (Ideal for grilling rib-eye steaks with even heat distribution)
- Cast Iron Skillet (Versatile for roasting tomatoes or searing steak, ensuring great flavor and texture)
- Digital Meat Thermometer (Essential for achieving desired doneness in rib-eye without overcooking)
- Roasting Pan with Rack (Useful for airflow during roasting of vegetables like tomatoes)
- Food Processor or Blender (Optional, for making sauces or condiments for the sandwich)
- Serving Platter or Board (Ideal for presenting rib-eye and roasted tomato sandwiches)
- Paper Towels or Kitchen Sheets (Useful for drying excess oil from grilled steak)
- Cutting Board (Needed for safely preparing ingredients such as bread and additional toppings)
- Measuring Cups and Spoons (Essential for precise measurement of recipe ingredients)
- Mixing Bowls (Various Sizes, useful for mixing salads or dressings that may accompany the sandwich)
6 medium tomatoes, halved crosswise
3 shallots, thinly sliced into rings
3 garlic cloves, smashed
1/2 cup extra-virgin olive oil
3 (3/4-inch-thick) boneless rib-eye steaks (about 1 3/4 pound total)
8 slices sourdough bread
2 tablespoons rice vinegar (not seasoned)
2 teaspoons sugar
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1 bunch watercress, tough stems discarded
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About