Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 tablespoons olive oil

  2. 3 cloves garlic, smashed

  3. 8 (1-inch) thick slices of Italian bread

  4. 1 porterhouse steak , about 2 pounds Salt and freshly ground black pepper

  5. 2 vine-ripened tomatoes , diced

  6. 3 tablespoons pitted and chopped Nicoise olives

  7. 2 tablespoons finely sliced basil

  8. 2 tablespoons finely diced red onion

  9. 2 tablespoons olive oil

  10. 2 tablespoons balsamic vinegar Salt and freshly ground pepper

  11. 3 tablespoons olive oil

  12. 1 large red onion , thinly sliced

  13. 1 large red bell pepper, finely diced

  14. 1 large yellow bell pepper, finely diced

  15. 2 cloves garlic, finely chopped

  16. 6 large Yukon Gold potatoes, skin on, parboiled and diced Salt and freshly ground pepper

  17. 1/4 cup finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices. Combine all ingredients in a bowl. Assemble: Arugula Toasted Italian bread Sliced steak Tomato-Olive Relish Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices. Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper.


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