Peppered Steak Sandwiches
Source of Recipe
From "The Outdoor Table" by April McKinney
"This is certainly a man's sandwich, and a delicious option for celebrating the man of the family's birthday. The sweet, grilled red onion balances out the pepper-rubbed steak and horseradish just enough."
List of Ingredients
• ⅓ cup mayonnaise
• 2 tsp prepared horseradish
• 2 tsp Dijon mustard
• ⅛ tsp salt
• 2 tsp coarsely ground black pepper
• ½ tsp white pepper
• 1 tsp salt
• 4 (6-ounce) sirloin steaks
• 1 red onion
• 4 ciabatta rolls
For the sauce, mix together the mayonnaise, horseradish, mustard, and salt in a small bowl. Refrigerate until you are ready to assemble the sandwiches.
For the sandwiches, mix together the black pepper, white pepper, and salt in a small bowl. Rub the spice mixture evenly onto both sides of the steaks. Let them stand for at least 20 minutes.
Slice the onion into ¼-inch rounds.
Heat the grill to medium-high heat. Place the steak on the grill directly over the heat, and grill it for 6 minutes per side for medium. After flipping the steaks, place the onions on the grill, and cook them for 2 to 3 minutes per side. Remove the steak and onions, and cover them with aluminum foil.
Split the rolls, and spread the horseradish mayonnaise on the inside of each half. Thinly slice the steaks against the grain, and pile the meat onto the roll bottoms, followed by the onions and the tops of the rolls. Serve the sandwiches warm or at room temperature.
Makes 4 servings