Tony Soprano Steak Sandwiches with Giardiniera Relish

From Classic Rachael Ray 30-Minute Meals

I should have taken a picture.  But, it was so good.

2 pounds sirloin steak, 1-inch thick, trimmed, and cut into two pieces
2 Tblsp. balsamic vinegar
Salt and Pepper
1 jar (1 quart) giardiniera salad  (Pickle section of the grocery store.  Yes, it looks odd, but is SO yummy.)
Lemon juice (equal to 1/2 a lemon)
EVOO
1 loaf garlic bread, split in half lengthwise
4 leaves romaine

Pat trimmed steaks with paper towels and place on a plate.  Rub each steak with a splash of balsamic vinegar and sprinkle with salt and pepper.  Let meat rest.

Drain giardiniera salad and reserve juice.  Place salad in a food processor with lemon juice, and drizzle of evoo.  Pulse-grind the mixture into a finely chopped relish.

Brown garlic bread loaf under broiler for 3 minutes.

Wife skillet with evoo and heat over medium-high heat until pan smokes.  Add steaks and cook 5 minutes per side.  Douse pan with a few Tbsp of reserved juice.  Move steaks around as they cook so they can absorb the drippings.  Remove steaks from skillet and let rest for 10 minutes.

Slice steaks very thin, on an angle and against the grain.  Pile meat on a plate and scrape juice off board over the top of meat.

Place garlic bread on board and cover bottom half with relish.  Put piles of meat on top of relish.  Top with romaine leaves and the other half of garlic bread.