Check out this mouth-watering Catalan-style pan de tomate, toasted bread rubbed with ripe tomato and garlic, topped with slices of sizzling grilled strip steak and a fresh tomato cruda.
Catalan Tomato Cruda: Diced ripe tomatoes, 6 cups
Olive oil, ½ cup
Julienned orange peel, ¼ cup
White balsamic vinegar, 3 tablespoons
Julienned lemon peel, 2 tablespoons
Minced fresh basil, 2 tablespoons
Minced fresh oregano, 1 tablespoon
Minced garlic, 1 ½ teaspoons
Salt and black pepper, as needed
Per order: Boneless New York strip steak, 10-ounce portions (IMPS/NAMP 1179), 24 each
Salt and 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 ½ cups
Balsamic syrup, 1 ½ cups
Basil oil, 1 ½ cups
To make Catalan Tomato Cruda: Gently mix together all ingredients. Let sit 30 minutes before using. Yield: 6 cups 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.