Loaded Steak Sandwiches Recipe (with Video)

Preparation of Roasted Tomatoes
1. Preheat oven to 350°F (175°C).
2. Place tomatoes on a rimmed baking sheet and drizzle with olive oil, tossing to lightly coat.
3. Transfer to oven and roast, stirring and scraping occasionally, until tomatoes have burst and juices have concentrated to a syrupy consistency, about 1 hour.
4. Let cool slightly, then scrape into a small mixing bowl.
5. Stir in 1 tablespoon (15ml) olive oil along with the vinegar and thyme.
6. Season with salt and pepper and set aside.
Preparation of Pickled Onions
1. Meanwhile, place onion in a small nonreactive container and add just enough vinegar to cover.
2. Let stand until onion slices are bright pink and tender, at least 15 minutes and up to 1 hour.
Preparation of Steak
1. Pat steak dry with a paper towel and season generously with salt and pepper.
2. Heat vegetable oil over high heat in a medium oven-safe stainless steel, cast iron, or carbon steel skillet until lightly smoking.
3. Add steak and cook, turning occasionally, until steak is well browned on both sides and an instant-read thermometer registers 125°F (50°C) at the thickest part.
4. Let rest at least 5 minutes.
Preparation of Anchovy-Parmesan Sauce
1. Using a mini food processor, an immersion blender, or a countertop blender, combine mayonnaise, sour cream, anchovy fillets, and grated Parmesan and blend thoroughly to make a creamy, pourable sauce.
2. If sauce is very thick, loosen slightly with a tablespoon or two of water.
3. Season with salt and pepper and keep refrigerated.
Preparation of Radicchio Salad
1. In a medium bowl, toss radicchio with parsley and season with salt.
Assembling the Sandwich
1. Arrange toasted bread slices on a work surface.
2. Spread tomato jam on half of bread.
3. Thinly slice steak against the grain and arrange on top of tomato jam.
4. Drizzle steak with anchovy-Parmesan sauce, then top with radicchio salad, shaved Parmesan cheese, and drained rapid-pickled onions.
5. Close sandwiches and serve.