Balsamic Marinated Steak Sandwiches with Peaches, Brie and Brown Butter Onions
Serves: 4
  • 1 pound steak (tri-tip, strip, flank, skirt)
  • ⅓ cup balsamic vinegar
  • 1 tablespoon honey
  • 1 garlic clove, grated
  • Salt and pepper
  • ½ large onion, sliced
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 4 peaches, cheeks cut off
  • 5 ounces brie cheese
  • Balsamic vinegar for drizzle
  • 4 hard hoagie rolls
  1. In a shallow dish combine balsamic vinegar, honey and garlic. Add steak, marinate for 1-2 hours.
  2. Make Onion: In a small skillet over a medium-high heat add butter, swirl the pan until the butter turns slightly brown and smells nutty. Immediately add onions and reduce the heat to medium-low. Cook onion until soft, about seven minutes. Set aside.
  3. Remove steaks from marinade, season with salt and pepper then grill steaks to a medium rare, we used tri-tip and it took about five minute per side. Let rest five minutes before slicing. Slice thinly against the grain, set aside.
  4. Grill peaches about five minutes, or just until they are slightly soft and have grill marks. Cut each cheek into slices.
  5. Split your hoagie roll in half, but don’t cut all the way through. Pile steak on the bottom of bread, top with sliced peaches, then onions and dot with brie cheese. Place the sandwiches over indirect heat on the grill, shut the lid and wait for the cheese to melt.
  6. If desired drizzle sandwiches with a tiny bit of balsamic vinegar and chopped parsley before serving.
Recipe by Cooking for Keeps at