Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad
Juicy grilled tri-tip steak served on crusty French baguette, topped with a fresh marinated salad of watercress, onions, and tomatoes in a white balsamic vinaigrette. Perfect for a gourmet sandwich experience.
Ingredients
- •½ cup olive oil
- •6 tablespoons white balsamic vinegar
- •1¾ teaspoons dry mustard
- •1 tablespoon dark brown sugar
- •2 pounds tri-tip beef roast
- •4 large plum tomatoes
- •1 bunch watercress
- •½ whole white onion
- •6 pieces French baguette
- •preparation instruction
- •preparation instruction
Cooking Instructions
- 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.
10 min
- 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.
40 min
- 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.
3 min
- 4.
Arrange beef slices over bread. Using tongs and draining slightly, top with salad.
5 min
