1 Tbsp. olive oil + 1/4 cup coconut oil
1 pound top loin, sliced thin (Chef's Note: Any thin sliced steak will work.)
1 tsp. salt
1/4 tsp. pepper
10 slices sourdough bread
2 large Roma tomatoes, sliced
1 cup shredded asiago cheese
Heat 1 Tbsp. coconut oil in a large frying pan over medium high heat. Season steak with salt and pepper and slice into pieces, 2 inches wide. Add to hot oil and sauté until cooked through, about 5 minutes.
Spread one side of each slice of bread with coconut oil. Top five slices of sourdough with sliced steak. Top steak with 2-3 tomato slices and 1-2 Tbsp. shredded cheese. Top with second slice of bread. Grill sandwiches on an indoor grill (such as a George Foreman) until cheese is melted and bread is golden brown. Serve with fresh seasonal berries.