The real interest lies in the condiments.
sandwich. And yet, what makes any steak sandwich truly great is everything else between those two slices of bread . I don't mean to suggest that the steak isn't special; of course it is. It's just that it's a known quantity.
The first step was to roast the tomatoes, which I drizzled with olive oil and popped into a 350°F oven until they burst and their juices concentrated. Once they had cooled a little, I scraped them into a mixing bowl and stirred in fresh olive oil, along with some vinegar for extra brightness and minced thyme leaves for a woodsy, herbal flavor.
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