Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds hanger steak or 2 boneless ribeye steaks
  • 4 cloves garlic
  • 1 halved and 3 crushed
  • 2 tablespoons rosemary
  • chopped
  • Kosher salt and coarse pepper
  • Olive oil
  • for liberal drizzling
  • 24 cocktail tomatoes or 2 pints cherry tomatoes
  • A few sprigs thyme
  • leaves stripped from stem
  • 4 cups baby kale or arugula
  • Shaved Grana Padano or Parmigiano
  • about 1 cup (use a vegetable peeler to make curls or wide mouth Microplane)
  • Juice of 1/2 lemon
  • 4 ciabatta rolls or Italian hero rolls

Instruction

  • Preheat oven to 400°F and place a rack in the upper third of the oven
  • Bring meat to room temp and rub with cut garlic
  • Dress with rosemary, salt and pepper, and drizzle with olive oil to coat
  • Line a rimmed baking sheet with foil
  • Dress tomatoes with olive oil and toss with crushed garlic cloves, salt, pepper and thyme
  • Roast to burst tomatoes, about 20 minutes
  • Dress greens with lemon juice and lightly with olive oil
  • Add a little salt and toss in cheese
  • Heat a cast-iron skillet over medium-high heat
  • While the skillet heats, lightly toast split rolls to crisp
  • Cook beef until crispy and brown on both sides, 6-8 minutes for hanger steak, 8-10 for rib eyes; brown the edges too
  • Let stand 10 minutes, thinly slice
  • Assemble sammies: on the roll bottom, place greens and cheese, sliced steak, burst tomatoes and set roll tops in place