Steak sandwich

October 29, 2008

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Serves 4

1/2 Spanish onion, finely chopped
1 1/2 teaspoons balsamic vinegar
Salt and pepper, to taste
1 tablespoon olive oil
4 boneless sirloin steaks, about 1-inch thick (4 to 5 ounces each)
4 small crusty sandwich rolls (each 6 inches long)
2 ounces soft blue cheese, such as Gorgonzola
1. In a small bowl, combine the onion, vinegar, salt, and pepper. Set aside.

2. In a large heavy skillet over medium-high heat, heat the olive oil until it just begins to smoke. Put the steaks in the pan and cook without moving for 4 minutes. Turn the steaks over and cook another 4 minutes for medium rare (cut into meat to check doneness if you like; you will be slicing it later anyway).

3. Meanwhile, split the rolls lengthwise, toast them if you like, and spread about 1/2 ounce (more than that, and it takes over flavorwise) of blue cheese on half of each roll.

4. Transfer the steaks to a board, slice thinly, and tuck inside the rolls. Salt the meat (but remember that the cheese is salty). Top with onions. John Burgess