Balsamic steak and brie paninis

Ingredients

• 2 boneless beef steaks for grilling (170 to 225 g each)
• 4 tablespoons of balsamic vinegar
• A pinch of salt
• A pinch of freshly ground black pepper
• 50 g of melted butter
• 12 slices of 1.5 cm thick white bread
• 6 slices of Brie cheese

Brush the steaks with balsamic vinegar. Season with salt and pepper.

Grill the meat, with the lid closed, turning frequently, until it reaches the desired level of doneness (60 °C for medium-rare, 68 °C for medium, 74 °C for well-done).

Remove and let rest for 10 minutes. Slice thinly against the grain and soak the slices in a small amount of balsamic vinegar.

Place a slice of brie on one side of the bread slices. Cover with a steak to completely cover the cheese, then close with another slice of bread. Repeat with the remaining slices.

Brush both sides of the bread with melted butter. Set aside.

Heat a frying pan or grill to medium-high heat. Cook the paninis in batches, if necessary, until they are golden brown on both sides and the cheese is melted. Serve immediately.