Steak Sandwiches With Blue Cheese and Peppadew Mayo

 

 

 

 

 

 

Ingredients

  • 1 cup Peppadew peppers, drained
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons sour cream
  • Freshly ground pepper
  • Vegetable oil, for brushing
  • 1 1/2 pounds skirt steak, cut into 4 pieces
  • Kosher salt
  • 4 ciabatta or other rustic rolls, split open

Directions

Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)

Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute

Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.

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