Lunch: Steak Sandwich with Blue Cheese and Sweet-and-Sour Tomatoes

Recipe by Woman's Day Kitchen Double the batch of chutney and refrigerate for up to 5 days. Serve on burgers, seared fish, chicken or grilled cheese.

Ingredients

1 lb. sirloin steak, trimmed
kosher salt
Pepper
1 pt. grape tomatoes, halved
2 tbsp. golden raisins, chopped
2 tbsp. cider vinegar
1 tbsp. brown sugar
pinch allspice
1 scallion, thinly sliced
8 slices country bread, toasted if desired
2 c. watercress or arugula
2 oz. blue cheese, crumbled

Instructions

Heat broiler. Line a large rimmed baking sheet with nonstick foil. Season the steak with 1/2 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
Meanwhile, in a small saucepan, make the chutney: Combine the tomatoes, raisins, vinegar, brown sugar, allspice, and 1/4 teaspoon each salt and pepper. Bring to a simmer, squishing and stirring the tomatoes occasionally, until they have broken down and the mixture has slightly thickened, 8 to 10 minutes. Remove from heat and fold in the scallion.
Form sandwiches with the bread, chutney, steak, watercress, and blue cheese.

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