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Open Faced Pepper Steak Sandwich

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  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)

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3830 Calories from Fat 2235

% Daily Value*

Total Fat 247 g379.9%

Saturated Fat 58.3 g291.6%

Trans Fat 0 g

Cholesterol 501.5 mg167.2%

Sodium 1596.8 mg66.5%

Total Carbohydrates 176 g58.6%

Dietary Fiber 18.8 g75%

Sugars 36.5 g

Protein 210 g420.9%

Vitamin A 64.8% Vitamin C 92%

Calcium 31.9% Iron 101.3%

*Based on a 2000 Calorie diet

Open Faced Pepper Steak Sandwich Recipe