X-BBQ

Prepare the vegetables for the vinaigrette by dicing the tomato into large cubes, halving the onion, and setting aside the parsley.

Place the tomato, onion, and chopped parsley on the grill to lightly char/sear.

Remove the seared vegetables and chop them further if necessary, preparing the concentrated base for the vinaigrette.

Season the vinaigrette by mixing olive oil (three parts fat) and vinegar (one part acid). Add grilling salt and black pepper to taste.

Add a pinch of sugar and a dash of mustard to the vinaigrette to finish seasoning and mix well.

Season the steak (Ribeye) with grilling salt and black pepper, and grill over coals until the desired doneness is reached.

While the steak rests after being taken off the coals, slice your chosen bread (potato bun, French roll, etc.) in half, brush with olive oil, and toast it on the grate.

Slice the grilled steak and top the slices with the English Cheddar cheese. Place under the broiler, in the oven, or over low heat on the grill until the cheese melts.

Assemble the sandwich: spread mayonnaise (recipe separate) on the bottom half of the toasted bread, then top with the cheese-covered steak slices.

Top the assembly with the prepared vinaigrette and close the sandwich, finishing with grilling salt and pepper over the grilled meat.