Steak sandwich
October 29, 2008
- |
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 |
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
© Copyright 2008 Globe Newspaper Company.
