Broiled Steak Sandwiches with Balsamic Vegetables
Photo: Kana Okada
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 588
- Calories from fat: 60%
- Fat: 39g
- Saturated fat: 11g
- Cholesterol: 92mg
- Sodium: 1035mg
- Carbohydrate: 28g
- Fiber: 2g
- Sugars: 7g
- Protein: 32g
- 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
- 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.
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