Page 233 - A Literary Holiday Cookbook

pair of tongs for 10 seconds each, just long enough to seal in the

juices. Set the steak aside on a plate to rest.

3 Toast the bread. Thinly slice the radishes to about ¼-inch

thickness.

4 Spread sauce on a slice of bread and arrange some arugula on top
(this will act as a moisture barrier against the meat). Place the slices

from one radish on top. Slice the steak into ½-inch-wide strips and
place half of them on top of the radish layer. Add another layer of

radish and then more arugula. Spread sauce on another piece of

bread and place it on top.

5 Repeat Step 4 for the second sandwich.

6 Cut the sandwiches into halves or quarters if desired.

Pack them to go as you run off to crack the case!

Note: The sandwiches pictured use boneless chuck eye steak.