Open Faced Pepper Steak Sandwich
|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|
|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)|
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.
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.