Steak Sourdough Sandwich

6 medium tomatoes cut in half

3 shallots, thinly slice

3 garlic cloves, crushed

1 ½ tsp Kosher / Sea Salt

½ olive oil

3 boneless rib-eye steaks (approx ¾ inch thick)

8 slices of our San Francisco Sourdough bread

2 tablespoons rice wine vinegar

2 teaspoons sugar

½ cup finely chopped cilantro

½ cup finely chopped mint

1 bunch waters crest, end stems removed

Salt and Pepper to taste

To roast tomatoes:

In a shallow 3- quart baking dish, toss tomatoes with shallots, garlic oil, and salt.

Arrange tomatoes cut side up and broil in pre-heated 500 degree oven on middle rack.

Roast until tomatoes are tender and beginning to brown but not falling apart. (About 35 to 45 minutes) Baste once while roasting. Let cool to room temp.

Prepare steaks while tomatoes are cooling.

Sprinkle both sides of steaks with salt and pepper.

Grill steaks on an oiled grill rack

Grill steaks (covered if using gas) 5 to 6 minutes for medium-rare turning once.

Transfer to a cutting board.

Brush the both sides of sourdough with some of the oil from the roasted tomatoes.

Grill the sourdough until lightly toasted on all sides

Whisk vinegar and sugar together until sugar dissolves then stir in cilantro and mint.

Spread the dressing on one side of each bread slice (tbsp/slice).

Slice steaks and make into sandwiches topping with roasted tomatoes and shallots, and watercress.