Review: "Incredible, restaurant-quality" and "yummy"

I hope your hungry family gives these same reviews when they try this fabulous steak sandwich we had for dinner tonight. (Don't tell them it's super easy and fast to make!) I think this will become a regular dinner around here.

Broiled Steak Sandwiches with Balsamic Vegetables (modified by Beth)

1 pound strip steak (New York steak)
Montreal steak seasoning
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 sandwich loaves, cut in half
3 ounces blue cheese

Heat broiler.

Season the steak with Montreal steak seasoning. 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 2-5 minutes more.

Slice the steak very thin. Place the bottom halves of the bread cut-side up under the broiler and toast slightly. Top each sandwich half 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.

Yield: Makes 4 servings