香醋牛扒配烤法式長棍麵包

Before you start cooking, allow the steaks to reach room temperature. Season both sides generously with your chosen steak seasoning. Grill the steaks to achieve a nice sear and cook them to your desired doneness. For a medium-rare steak, we typically remove them from the grill when they reach an internal temperature of 100°F.

Once the steaks are cooked, remove them from the grill and let them rest. While the steaks are resting, sauté all the vegetables (excluding the tomatoes) in a pan with 1 tablespoon of olive oil. Season them with salt and cover the pan. As soon as the vegetables have softened, add the minced garlic and cherry tomatoes, and continue to cook for 1-2 minutes. Turn off the heat.

In a separate bowl, combine the balsamic vinegar, cracked black pepper, and Italian seasoning. Slice the rested steaks and add them to the cooked vegetables, making sure to include any accumulated meat juices. Pour the balsamic dressing over everything and stir gently until all ingredients are evenly coated.

Slice the French bread and brush each piece with oil. I find that a seasoned olive oil, such as chili pepper or garlic infused, works best. Place the bread on the grill (or under an oven broiler) and cook until it's slightly charred. Remove from heat and butter.

Arrange the steak, vegetables, and bread on plates. Serve immediately and enjoy your meal.