Broiled Steak Sandwiches with Balsamic Vegetables
Difficulty: Easy

This recipe is, to date, one of my very favorite magazine recipes! I'd been eying it since I ripped it out of the February issue of Real Simple magazine. Well last Friday night was finally my chance to try it out. I used ciabatta bread rolls instead of the Focaccia it suggested, and a different type of steak, but everything still blended nicely. The flavors in this recipe were perfect, and it was incredibly easy to put together the sandwiches. If you are looking for a dinner party recipe that doesn't require much time in the kitchen, this is definitely it! Your guests will also be impressed with the presentation. Serve along side some horseradish smashed potatoes and green salad, and any summertime party will be complete. My sandwiches actually looked just as pretty as the magazine picture, however, I was unable to get any of my own photos due to the fact that we ate these so fast! So the photo below is from the original article.

1 pound strip steak
Kosher salt and pepper
4 Roma (plum) tomatoes, halved
1 medium red onion, sliced into 1/4-inch-thick rings
4 teaspoons olive oil
1 tablespoon balsamic vinegar
4 pieces focaccia or French bread, cut in half
3 ounces blue cheese, or any cheese you prefer

Heat broiler. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Line a rimmed baking sheet with foil. Place the steak on one half of the baking sheet. Toss the tomatoes and onion in a medium bowl with the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the onion and tomatoes, cut-side down, on the other half of the baking sheet. Broil the steak and vegetables, turning everything once, until the steak reaches the desired doneness, 4 minutes per side for medium rare. Remove the steak and return the vegetables to oven until browned, about 1 minute more. Toast the rolls. Slice the steak. Place the bottom halves of the bread cut-side up and top with the steak, onions, tomatoes, and cheese. Sandwich with the remaining bread. Serve warm.

No comments: