Roasted Tomato And Steak Rolls

• 4 None plum tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp Italian seasoning
• 2 None onions, sliced
• 1/4 cup red wine vinegar
• 2 tbsp brown sugar
• 4 None beef tenderloin steaks (4 oz each)
• 4 None wholegrain bread rolls, toasted
• 1 tbsp coarse grain or Dijon mustard
• 2 oz mixed salad greens

1. Preheat the oven to 300u0b0F. Line a baking pan with parchment paper. Place tomatoes, cut side up, on pan. Drizzle with 1 tbsp of the oil. Sprinkle with Italian seasoning and season with pepper.
2. Roast 25-30 mins, until tender.
3. Meanwhile, heat remaining 1 tbsp oil in a large nonstick skillet on medium heat. Saute onions 4-5 mins, until tender. Stir in vinegar and sugar and cook 4-5 mins, to caramelize. Remove from pan.
4. Wipe pan clean and increase heat to high. Pan-fry steaks 1-2 mins each side, until cooked to desired doneness. Let stand, covered, 5 mins, before thinly slicing.
5. Spread bottom half of rolls with mustard. Fill rolls evenly with salad greens, steak slices, tomato halves and onions.

tomatoes, olive oil, italian seasoning, onions, red wine vinegar, brown sugar, beef tenderloin, wholegrain bread rolls, coarse grain, salad greens

Taken from recipes-plus.com/api/v2.0/recipes/25257 (may not work)