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Broiled Steak Sandwiches with Balsamic Vegetables

Photo: Kana Okada
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 588
  • caloriesfromfat 60 %
  • fat 39 g
  • satfat 11 g
  • cholesterol 92 mg
  • sodium 1035 mg
  • carbohydrate 28 g
  • fiber 2 g
  • sugars 7 g
  • protein 32 g

How to Make It

  1. 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.

    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.

    Substitution: If blue cheese is too strong for your taste, try topping this sandwich with a creamy goat cheese. Or play off the tartness of the balsamic vinegar with slivers of salty Parmesan or Manchego.