COLEMAN RIBEYE BRUSCHETTA STEAK SANDWICHES

Ingredients

• 1.5 - 2 lbs. Coleman Natural Beef Ribeye Steak, grilled or broiled
• 8 (1-inch-thick) slices French or Italian bread
• Olive Oil
• Salt
• 2 Large Garlic cloves, cut in half lengthwise
• Arugula or watercress
• Tomato-Olive Salsa (See below)

Procedure

1. Cook the steak as you like (See Cooking Times and Temperatures section of our website).
2. While the meat is resting, brush the bread generously with Olive Oil and grill over medium coals or in a pre-heated broiler until the surface is crisp and golden, 1-2 minutes on each side.
3. Remove the toasts, sprinkle them with a little salt, and then rub them all over with the cut edges of the Garlic Cloves.
4. Place 2 pieces of toast on each plate with a layer of Arugula leaves or Watercress on top.
5. Slice the steak into 1/4-inch-thick slices and cover the greens with the steak.
6. Garnish with Tomato-Olive Salsa

Tomato-Olive Salsa

• 1 cup seeded and diced tomatoes
• 3 tablespoons pitted and chipped black olives
• 2 tablespoons chopped fresh basil
• 1 tablespoon finely chopped red onion
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• Salt and Pepper to taste

Combine all ingredients in a small bowl. Toss lightly and serve at once.

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