|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|
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