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 (or blue cheese, or other)
- 1/4 cup Balsamic Glaze
- Salt and Pepper, to taste
- 2 pounds Sirloin Steak (or skirt steak as an alternative)
- 4 Ciabatta Rolls, sliced in half
- 1/4 cup Olive Oil (or other high smoke point cooking 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 to bring it to room temperature for even cooking.
- Preheat your oven to 350 degrees Fahrenheit. Heat a cast iron pan over medium-high heat to get it hot for searing.
- Pat the steak dry with paper towels to remove moisture, then season generously with salt and pepper or steak seasoning. Add olive oil to the hot pan and let it shimmer. Place the steak into the pan and sear for 3-4 minutes without moving so it develops a deep golden brown crust. The steak should release naturally from the pan. Flip it and sear the other side for another 3-4 minutes.
- Transfer the entire pan with the steak into the preheated oven. Cook for about 5 minutes or until the steak reaches your desired doneness (use a meat thermometer if desired). Remove the pan from the oven and transfer the steak onto a plate. Rest for at least 5 minutes to allow juices to redistribute.
- While the steak rests, toast the ciabatta roll halves until golden and slightly crisp.
- In a small bowl, mix together the mayonnaise and Dijon mustard until smooth.
- Spread the Dijon-mayo mixture generously on the toasted ciabatta halves. Top the bottom halves with fresh arugula, then layer with thinly sliced steak. Sprinkle crumbled Boursin cheese and thinly sliced shallots on top. Drizzle with balsamic glaze. Cover with the other half of the roll.
- Serve the sandwiches immediately to enjoy the contrast of warm, juicy steak, fresh toppings, and creamy sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg