Catalan Steak Sandwich
Yield: 24 servings
| Catalan Tomato Cruda: | |
Gently mix together all ingredients. Let sit 30 minutes before using. Yield: 6 cups
| | Diced ripe tomatoes | 6 cups | | Olive oil | 1/2 cup | | Julienned orange peel | 1/4 cup | | White balsamic vinegar | 3 tablespoons | | Julienned lemon peel | 2 tablespoons | | Minced fresh basil | 2 tablespoons | | Minced fresh oregano | 1 tablespoon | | Minced garlic | 1-1/2 teaspoons | | Salt and black pepper | As needed | | | |
Per order:
Season 1 steak with salt and pepper. Grill to medium rare or desired doneness. Carve across grain into1/4-inch-thick slices.
Brush 1 slice bread with olive oil; grill until lightly toasted. Rub with 1 garlic clove and cut side of 1 tomato half. Fan steak across bread and top with 1/4 cup Catalan Tomato Cruda. Garnish with 1 Tbsp. basil chiffonade; drizzle sandwich and plate with 1 Tbsp. each balsamic syrup and basil oil.
| | Boneless New York strip steaks,10-ounce portions (IMPS/NAMP 1179) | 24 each | | Salt and black pepper | As needed | | Rustic-style bread, cut 1-inch thick | 24 slices | | Olive oil | As needed | | Garlic cloves | 24 each | | Ripe tomatoes, cut in half | 12 each | | Basil chiffonade | 1-1/2 cups | | Balsamic syrup | 1-1/2 cups | | Basil oil | 1-1/2 cups |
Nutrition information per serving: 685 calories; 33 g fat (8 g saturated fat; 19 g monounsaturated fat); 168 mg cholesterol; 305 mg sodium; 29 g carbohydrate; 2.3 g fiber; 66 g protein; 27.2 mg niacin; 1.5 mg vitamin B6; 3.5 mcg vitamin B12; 5.2 mg iron; 79.8 mcg selenium; 11.9 mg zinc; 249.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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