Cook The Book: Steak, Tomato, And Onion Sandwiches

• 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

1. Sprinkle the olive oil and garlic over the steaks. Generously season each side of the steaks with salt and pepper. Cover and refrigerate for 8 hours or overnight.
2. Split the chipotle pepper in half; remove the seeds. Puree with the adobo sauce in a processor or chop very fine. Stir the puree into the mayonnaise. Reserve.
3. Thirty minutes prior to cooking, remove the steaks from the refrigerator so that they come to room temperature.
4. Heat the grill.
5. Peel and slice the red onions into 1/2-inch slices. Brush the onions and tomatoes with oil and season with salt and pepper. Grill the onions over moderate heat until done, about 8 minutes per side. Put in a bowl and toss with the balsamic vinegar. Reserve and keep warm.
6. Grill the steak. This should take about 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes. Cut into 1/4-inch slices.
7. Cut the baguette into four 5 to 6 inch pieces. Split each in half and brush lightly with olive oil. Grill crumb side down until warm.
8. Spread chipotle mayonnaise on a piece of baguette, cut the tomato into half moons, and put slices on the bread with the steak, onions, and arugula. Cover with the top of the baguette and serve.

olive oil, garlic, salt, black pepper, pepper, adobo sauce, mayonnaise, red onions, beefsteak tomatoes, olive oil, salt, ground black pepper, balsamic vinegar, baby arugula, baguettes

Taken from www.seriouseats.com/recipes/2010/08/steak-tomato-and-onion-sandwiches-recipe.html (may not work)