Skip to main content
Recipes
August 2008

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

By The Bon Appétit Test KitchenPhotography by Sang An
Image may contain Food and Plant

Recipe information

  • Total Time

    50 minutes

  • Yield

    6 Servings

Ingredients

½

cup olive oil

6

tablespoons white balsamic vinegar

1¾

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

cup watercress

½

onion, thinly sliced

6

slices ciabatta bread

Need to make a substitution?

Preparation

  1. Step 1

    Prepare grill for medium-high heat. Whisk oil, vinegar, and ¾ teaspoon mustard in a large bowl. Season dressing with salt and pepper. Transfer 2 Tbsp. dressing to a small bowl; whisk in brown sugar and 1 tsp. mustard. Sprinkle beef all over with salt and pepper, then top with dressing from small bowl.

    Step 2

    Grill beef until an instant-read thermometer inserted into the thickest part registers 120°–125°F for rare, turning occasionally, about 30 minutes. Place on a cutting board; let rest 10 minutes. Cut very thinly across the 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

6 servings One serving contains the following: 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
Explore Bon AppétitSandwichBeefMeatWatercressLeafy GreensVegetableTomatoOnionSummerEasyWeeknight MealsMainDairy-FreeGrillingSuper BowlFourth Of JulyLunchDinner