2 pounds beefsteak tomatoes cut into 1/2 -inch slices
2 teaspoons pepper black
1 chipotles in adobo canned
1 tablespoon garlic sliced
0.5 teaspoon pepper black
8 servings mayonnaise to taste
0.3 cup olive oil pure
1 pound onion red
2 pounds beef rib steak
1 teaspoon salt
Equipment
bowl
grill
Directions
Sprinkle the olive oil and garlic over the steaks. Generously season each side of the steaks with salt and pepper. Cover and refrigerate for 8 hours or overnight.
To make the chipotle mayonnaise: Split the chipotle pepper in half; remove the seeds. Purée with the adobo sauce in a processor or chop very fine. Stir the purée into the mayonnaise. Reserve.
Thirty minutes prior to cooking, remove the steaks from the refrigerator so that they come to room temperature.
Heat the grill.
Peel and slice the red onions into 1/2-inch slices.
Brush the onions and tomatoes with oil and season with salt and pepper. Grill the onions over moderate heat until done, about 8 minutes per side. Put in a bowl and toss with the balsamic vinegar. Reserve and keep warm.
Grill the steak. This should take about 5 minutes per side for medium rare.
Remove from grill and let rest for 5 minutes.
Cut into 1/4-inch slices.
Cut the baguette into four 5 to 6 inch pieces. Split each in half and brush lightly with olive oil. Grill crumb side down until warm.
Spread chipotle mayonnaise on a piece of baguette, cut the tomato into half moons, and put slices on the bread with the steak, onions, and arugula. Cover with the top of the baguette and serve.
