Ingredients

1 (1-inch-thick) boneless beef top loin (strip) steak (½ lb)

1 Tbsp olive oil

1 small garlic clove, finely chopped

1½ Tbsp balsamic vinegar

3 oz mixed baby greens (preferably beet greens; 8 cups)

2 (¼-inch-thick) slices mild blue cheese such as Saga, at room temperature

1 (8-inch) baguette or ciabatta, split

Preparation

•Pat steak dry and sprinkle all over with a scant ½ tsp salt and ¼ tsp pepper.

•Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook steak, turning once, until well browned, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.

• Add garlic to skillet and sauté over medium-high heat 30 seconds. Stir in vinegar, scraping up brown bits, then add greens and sauté, turning with tongs, until wilted, about 1 minute.

•Spread cheese onto bread, then sandwich with greens and thin slices of steak.