4 to 6 medium Roma tomatoes
6 to 8 large pitted black olives
2 Tbsp olive oil
2 tsp red wine vinegar
1/2 medium red onion
SANDWICH INGREDIENTS:
1 tsp chili powder
1 tsp dark brown sugar
1 tsp garlic powder
1 tsp coarse ground black pepper
1 tsp coarse sea salt
1-1/2 lb top sirloin steak, l" thick
2 tsp olive oil
8 slices Texas toast (sourdough is awesome)
3 Tbsp olive oil
1 c fresh baby spinach
Making Relish: Cut tomatoes in half and place in food processor. Place olives in processor. Cut red onion into wedges and place in processor. Dribble 2 tablespoons oil and red wine vinegar into the processor. Pulse ingredients just until coarsely chopped (usually about 4 to 5 pulses will do it). Place in glass bowl or jar with cover and set in fridge until ready to use. Can be made 5-6 hours ahead of time. Preparing Steak: Place chili powder, sugar, garlic powder, salt and pepper in a small bowl and mix until well blended. Rub over entire area of steak and set aside. In heavy cast iron skillet, pour 2 teaspoons olive oil and turn heat to medium high. When oil begins to ripple, place steak in the skillet and cook about 3 minutes per side for medium rare. When cooked, transfer to a cutting board. Brush each side of bread slices with the remaining 3 tablespoons of olive oil and place in same skillet. Cook until golden brown, about 2 minutes per side. (You will have to cook in batches) While bread is toasting, cut the steak across the grain into 1/4"thick slices and set aside. When first four slices of bread are toasted, place on individual plates. Spread relish generously over each slice. Top with spinach. Add steak over the spinach, then spread any remaining relish over meat. Cover with remaining 4 slices of toasted bread.