Grilled Steak Sandwich Jessica Wible   From Every Day with Rachael Ray June-July 2008 1 onion, thinly sliced 2 tablespoons balsamic vinegar Two 1 1/4-inch-thick boneless rib-eye steaks 1 baguette, split, then quartered crosswise 4 slices havarti cheese 1. In a medium skillet, heat olive oil over medium-high heat. Add the onion and balsamic vinegar and cook, stirring occasionally, for 15 minutes; season with salt and pepper. 2. Meanwhile, preheat a grill pan over medium-high heat. Rub the steaks with olive oil, salt and pepper. Cook for 6 minutes on each side for medium-rare; remove and tent with foil. 3. Grill the bread, cut side down, until toasted, about 4 minutes. Slice each steak in half crosswise; place one half on each baguette bottom (trim to fit, if necessary). Top each with a cheese slice, some onions and a baguette top.

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