Steak-Sandwiches

Sometimes, especially on the tail end of a late, warm summer’s eve, all you really need is some grilled beef, crusty bread, and sliced tomatoes. A cold beer and a seventh-inning stretch, and it reminds you that being alive is sometimes preferable than the alternatives.

I like to keep it working-class by using a sliced flat iron or sirloin (pictured above, from New Seasons market here in Portland). The steak itself is simply brushed with olive oil, and seasoned with sea salt and coarse cracked pepper. Maybe a couple sprigs of fresh rosemary from the garden.

Stack each slice of bread with tomatoes and a few slices of steak, and swallow.

Steak-Sandwiches2

The best part? The tomato/steak juice residue that collects on the plate. Be sure to save a couple slices of bread to sop this up, as this is the essence of life itself.