1 Wedge whole wheat Baguette-cut into 4”
lengths, cut horizontally, brush insides with
olive oil ½ cup extra virgin olive oil 1 tablespoon (more or less) medium course sea salt 1/3 lb organic baby zucchini-washed, ends cut off, sliced
in 1/8” lengths 1 medium organic red onion, peeled, sliced in 1/8” round slices 1/3 lb medium organic tomatoes-sliced in 1/8” rounds 2 packages Thousand Acres Grass Fed Sandwich Steak
Preheat grill on medium high heat. Prepare all vegetables and brush both sides with olive oil and
sprinkle with salt to taste. Grill zucchini and onions turning occasionally until tender and golden. Remove from grill and
set aside. Brush both sides of steak strips with olive oil and sprinkle with a pinch of salt on both sides. Grill 3-5 minutes
on both sides, depending on desired tenderness. Right before steaks are finished cooking place tomatoes and prepared baguette
slices with olive oil side down on the grill for approximately one minute per side. Put steak, zucchini, onions and tomato
on baguette and sandwich together. Enjoy! Note: for added deliciousness spread horseradish on one side of baguette!
