Description
This Sirloin Steak Sandwich is a delicious and impressive meal featuring perfectly seared and oven-finished sirloin steak served on toasted ciabatta rolls with a creamy Dijon mayonnaise, peppery arugula, crumbled Boursin cheese, thinly sliced shallots, and a tangy balsamic glaze drizzle.
Ingredients
Scale
- 3/4 cup Mayonnaise
- 1/4 cup high quality Dijon Mustard
- 4 ounces Boursin Cheese, crumbled
- 1/4 cup Balsamic Glaze
- Salt and Pepper, to taste
- 2 pounds Sirloin Steak
- 4 Ciabatta Rolls, sliced in half
- 1/4 cup Olive Oil
- 2 cups Arugula
- 1–2 Shallots, peeled and thinly sliced
Instructions
- Allow the sirloin steak to rest on the counter for at least 30 minutes prior to cooking.
- Preheat your oven to 350 degrees Fahrenheit. Heat a cast iron pan over medium-high heat.
- Pat the steak dry with paper towels, season with salt and pepper, then add olive oil to the pan. Sear the steak for 3-4 minutes on each side.
- Transfer the pan to the oven. Cook for about 5 minutes or until the steak reaches your desired doneness.
- Remove the pan from the oven and let the steak rest for at least 5 minutes.
- Toast the ciabatta roll halves until golden and slightly crisp.
- Mix mayonnaise and Dijon mustard in a small bowl until smooth.
- Spread the mixture on the toasted ciabatta halves. Top with arugula, sliced steak, Boursin cheese, shallots, and drizzle with balsamic glaze. Cover with the other half of the roll.
- Serve the sandwiches immediately.
Notes
- For alternative cheese, use blue cheese or others.
- Allowing the steak to rest ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg