Steak Sandwich With Peppadew And Blue Cheese


Special requirements
food processor

600g flank or skirt steak, cut into 4 pieces
4 ciabatta style rolls, split open
1 cup Peppadew peppers, drained
¼ cup mayonnaise
¼ cup crumbled blue cheese
2 tbsps sour cream
freshly ground pepper
vegetable oil (for brushing)
Kosher salt

1) Place the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped.
2) Transfer mix to a bowl and clean out the food processor.
3) Add the blue cheese, sour cream and half a teaspoon of pepper to the processor and pulse until combined.
4) Preheat a grill to medium high and brush with vegetable oil.
5) Season the steaks with a teaspoon salt and quarter teaspoon pepper.
6) Grill steaks until a thermometer inserted into the meat registers 58 °C for medium rare, about 4 minutes per side.
7) Transfer the steaks to a cutting board and season with salt; let rest 10 minutes.
8) Brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about a minute.
9) Spread three tablespoons of the mayonnaise Peppadew mix on the bottom half of each roll, and then spread a tablespoon of blue cheese mixture on the upper slice.
10) Slice the steak against the grain and divide among the rolls.

Related Posts

Leave a Reply