Description
This Sirloin Steak Sandwich is a flavorful and satisfying meal featuring tender seared sirloin steak on toasted ciabatta rolls, enhanced with a creamy Dijon mayo spread, peppery arugula, crumbled Boursin cheese, thinly sliced shallots, and a tangy balsamic glaze drizzle. Perfect for a quick yet impressive lunch or dinner.
Ingredients
Scale
Steak and Cooking
- 2 pounds Sirloin Steak (or skirt steak as an alternative)
- 1/4 cup Olive Oil (or other high smoke point cooking oil)
- Salt and Pepper to taste
Sandwich Components
- 4 Ciabatta Rolls, sliced in half
- 3/4 cup Mayonnaise
- 1/4 cup High Quality Dijon Mustard
- 4 ounces Boursin Cheese, crumbled (or blue cheese, or other creamy cheese)
- 2 cups Arugula
- 1-2 Shallots, peeled and thinly sliced
- 1/4 cup Balsamic Glaze
Instructions
- Rest the Steak: Allow the sirloin steak to come to room temperature by resting it on the counter for at least 30 minutes before cooking. This helps ensure even cooking.
- Preheat Oven and Prepare Ingredients: Preheat your oven to 350 degrees Fahrenheit. Prepare and set aside all other ingredients including ciabatta rolls, mayonnaise, mustard, arugula, shallots, cheese, and balsamic glaze.
- Sear the Steak: Heat a cast iron pan over medium-high heat. Pat the steak dry and season generously with salt and pepper. Add the olive oil to the pan. When the oil begins to shimmer, add the steak, searing for 3 to 4 minutes on one side until a deep golden-brown crust forms. The steak should release easily from the pan. Flip and sear the other side for 3 to 4 minutes.
- Finish Cooking the Steak in the Oven: Transfer the pan with the seared steak to the preheated oven. Cook for about 5 minutes or until the steak reaches your desired level of doneness.
- Rest the Steak: Remove the steak from the oven and place it on a plate to rest for at least 5 minutes to allow juices to redistribute.
- Toast the Bread and Prepare Spread: Toast the sliced ciabatta rolls until lightly crisp. In a small bowl, combine the mayonnaise and dijon mustard and mix well to create a flavorful spread.
- Assemble the Sandwich: Spread the mayo-dijon mixture onto the toasted ciabatta halves. Top the bottom half with a generous amount of arugula, then thinly slice the rested steak and divide it among the sandwiches. Sprinkle the crumbled Boursin cheese and sliced shallots on top. Drizzle balsamic glaze over the fillings. Place the top halves of the rolls over the fillings to complete the sandwiches.
- Serve: Serve the sandwiches immediately while still warm and enjoy!
Notes
- This sirloin steak sandwich is quick to assemble yet impressive in flavor and presentation.
- The balsamic glaze adds a tangy sweetness that complements the creamy cheese and peppery arugula perfectly.
- You can substitute Boursin cheese with blue cheese or another creamy, crumbly cheese.
- Resting the steak at room temperature before cooking ensures more even cooking throughout.
- Adjust the searing and oven time based on steak thickness and preferred doneness.
- For a lighter version, use less mayonnaise or substitute with Greek yogurt mayo.
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
