Texas-Style Steak on Toast

Ingredients

• 1 teaspoon chili powder 
• 0.5 teaspoon t brown sugar dark
• 8 slices bread french 1-inch-thick
• 0.5 cup kalamata olives black pitted
• 5 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons onion red minced
• 2 teaspoons red wine vinegar 
• 1 cup tomatoes seeded coarsely chopped
• 1.5 pound beef top sirloin steaks trimmed ()
• 2 bunches watercress thick trimmed

Equipment

• bowl
• frying pan

Directions

1. Mix chili powder and brown sugar in small bowl to blend. Rub mixture over steak.
2. Sprinkle with salt and pepper.
3. Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor. Using on/off turns, blend just until olives are coarsely chopped.
4. Transfer to bowl. Stir in onion. Season relish with salt and pepper. (Steak and relish can be prepared 6 hours ahead. Cover separately; chill.)
5. Heat 2 teaspoons oil in heavy large skillet over medium-high heat.
6. Add steak and cook to desired doneness, about 3 minutes per side for medium-rare.
7. Transfer steak to plate.
8. Let stand 5 minutes. Wipe out skillet.
9. Brush 1 side of each bread slice with remaining 3 tablespoons oil.
10. Heat same skillet over medium heat.
11. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.
12. Cut steak across grain into 1/4-inch-thick slices.
13. Spread relish generously over oiled side of 4 toasts. Top with watercress, then steak slices. Top with a bit more relish, then remaining toasts.