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1 steak, about 2 pounds, pan-broiled, grilled or broiled
8 1-inch-thick slices of French or Italian bread
Olive oil
Salt
2 large garlic cloves, cut in half lengthwise
Arugula or watercress
Tomato-Olive Salsa (optional)
Cook the steak as you like it. While the meat is resting, brush the bread generously with olive oil and grill over medium coals or in a preheated broiler until the surface is crisp and golden, 1 to 2 minutes on each side. Remove the toasts, sprinkle them with a little salt, and then rub them all over with the cut edges of the garlic cloves.
Place 2 pieces of toast on each plate with a layer of arugula leaves or watercress on top. Slice the steak into 1/4-inch-thick slices and cover the greens with the steak. Serve as is or garnished with the salsas.
8 1-inch-thick slices of French or Italian bread
Olive oil
Salt
2 large garlic cloves, cut in half lengthwise
Arugula or watercress
Tomato-Olive Salsa (optional)
Cook the steak as you like it. While the meat is resting, brush the bread generously with olive oil and grill over medium coals or in a preheated broiler until the surface is crisp and golden, 1 to 2 minutes on each side. Remove the toasts, sprinkle them with a little salt, and then rub them all over with the cut edges of the garlic cloves.
Place 2 pieces of toast on each plate with a layer of arugula leaves or watercress on top. Slice the steak into 1/4-inch-thick slices and cover the greens with the steak. Serve as is or garnished with the salsas.
