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Epicurious

Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad

4.8

(17)

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Photo by Sang An

A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes 6 servings

Ingredients

1/2 cup olive oil
6 tablespoons white balsamic vinegar
1 3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
1 2-pound well-trimmed tri-tip beef roast
4 large plum tomatoes, very thinly sliced
1 bunch watercress, stems trimmed
1/2 white onion, very thinly sliced
6 5-inch pieces French baguette, cut horizontally almost in half, opened flat

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.

    Step 2

    Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.

    Step 3

    Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.

    Step 4

    Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

Nutrition Per Serving

Nutritional analysis per serving: Calories (kcal) 562.00; %Calories from Fat 51.2; Fat (g) 31.95; Saturated Fat (g) 7.50; Cholesterol (mg) 76.79; Carbohydrates (g) 28.52; Dietary Fiber (g) 2.61; Total Sugars (g) 8.44; Net Carbs (g) 25.91; Protein (g) 37.08
#### Nutritional analysis provided by Bon Appétit
TagsSandwichSteakBeefMeatMainDinnerLunchNut FreeDairy FreeGrillingBon Appétit

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