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Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio
Ingredients
- 12 ounces (340g) cherry tomatoes
- 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling
- 1 teaspoon (3g) minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 medium red onion (5 ounces; 150g), thinly sliced
- 2 tablespoons (30ml) red wine vinegar, plus more for pickling onion
- 1 pound (450g) boneless beef steak, such as hanger, skirt, tri-tip, tenderloin, or strip (see note above)
- 2 tablespoons (30ml) vegetable oil
- 1/2 cup (120ml) mayonnaise
- 1/2 cup (120ml) sour cream
- 5 oil-packed anchovy fillets, drained and roughly chopped
- 2 ounces (55g) Parmigiano Reggiano cheese, 1 ounce grated and 1 ounce shaved with a vegetable peeler, divided
- 4 ounces radicchio (about 1/2 a medium head; 225g), cored and thinly sliced
- 1 handful picked flat-leaf parsley leaves (about 1/4 cup, packed)
- 4 large slices country bread, halved and drizzled with olive oil, then lightly toasted
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