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Open Faced Pepper Steak Sandwich

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Ingredients
  Roasted red peppers 2 1⁄2 Ounce, patted dry (70 Gram / 2 Small Size, Bottled)
  Mayonnaise 1⁄2 Cup (8 tbs) (Preferably Homemade)
  Freshly ground black pepper 1⁄4 Teaspoon
  Cayenne 1 Pinch
  Yellow onion 6 Ounce, peeled and ends cut flat (170 Gram / 1 Large Size)
  Red onion 6 Ounce, peeled and ends cut flat (170 Gram / 1 Large Size)
  Olive oil 2 Tablespoon
  Coarsely ground black pepper 1 Tablespoon
  Sirloin steak 900 Gram (900 Gram / 1 1/2 Inches Thick)
  Challah bread slices 10 Ounce, toasted (8 Slices, 1 1/4 Ounces / 35 Gram Each)
Directions

Chop the peppers finely with the metal blade of a food processor, about 10 seconds.
Add the mayonnaise, white pepper, and cayenne and process until combined, about 10 seconds.
Refrigerate.
Slice the onions with the thick [6mm] slicing disc and saute in the olive oil in a skillet over medium-high heat until browned, about 5 minutes.
Keep warm, covered.
Preheat a grill, the oven broiler, or a ridged cast-iron skillet.
Press the black pepper into each side of the steak.
Cook the steak until the outside is brown and the inside is still rare, about 5 minutes per side.
Set aside, covered, for 10 minutes.
Holding the knife at a 45° angle, cut the steak on the diagonal into 1/4-inch [6mm] slices.
Spread each toast with 1 tablespoon pepper mayonnaise and top with some steak and onions.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Saute
Dish: 
Sandwich
Ingredient: 
Meat
Interest: 
Everyday

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