Description
This Sirloin Steak Sandwich is a flavorful and elegant meal featuring perfectly seared sirloin steak, creamy mayo-Dijon spread, peppery arugula, and tangy balsamic glaze all layered on toasted ciabatta rolls for a delightful combination of textures and tastes.
Ingredients
Scale
Sauce and Spread
- 3/4 cup Mayonnaise
- 1/4 cup high quality Dijon Mustard
- 4 ounces Boursin Cheese, crumbled (or blue cheese, or other)
- 1/4 cup Balsamic Glaze
- Salt and Pepper (to taste)
Main
- 2 pounds Sirloin Steak (or skirt steak)
- 4 Ciabatta Rolls, sliced in half
- 1/4 cup Olive Oil (or other high smoke point cooking oil)
- 2 cups Arugula
- 1-2 Shallots, peeled and thinly sliced
Instructions
- Prepare the Steak: Allow the sirloin steak to rest at room temperature for at least 30 minutes before cooking to ensure even cooking throughout.
- Preheat the Oven: Set your oven to 350°F (175°C) to finish cooking the steak after searing.
- Season and Sear the Steak: Pat the steak dry with paper towels, then season generously with salt and pepper or your preferred steak seasoning. Heat a cast iron pan over medium-high heat and add the olive oil. When the oil shimmers, place the steak in the pan and sear without moving for 3-4 minutes until a golden brown crust forms. Flip and sear the other side for the same amount of time.
- Finish Steak in Oven: Transfer the entire pan with the seared steak into the preheated oven and cook for approximately 5 minutes or until your desired doneness is reached. Use a meat thermometer if desired (130°F for medium-rare).
- Rest the Steak: Remove the steak from the oven and transfer to a plate. Let it rest for at least 5 minutes to allow juices to redistribute.
- Toast the Ciabatta Rolls: While the steak rests, toast the ciabatta rolls until golden and crisp.
- Prepare the Spread: In a small bowl, mix together the mayonnaise and Dijon mustard until well combined.
- Assemble the Sandwiches: Spread the mayo-Dijon mixture evenly on the toasted ciabatta halves. Layer arugula on the bottom halves. Thinly slice the rested steak and distribute evenly on top of the arugula. Sprinkle crumbled Boursin cheese and sliced shallots over the steak, then drizzle with balsamic glaze.
- Serve: Top with the other half of the ciabatta roll and serve immediately to enjoy the warm steak and crisp bread with fresh toppings.
Notes
- This sirloin steak sandwich is quick to make, impressive to look at, and divine to devour!
- The balsamic drizzle adds a tangy sweetness that pairs perfectly with the herbed cheese and peppery arugula.
- Choosing ciabatta bread provides a nice crusty exterior and soft interior to hold the steak and toppings well.
- Letting the steak rest after cooking is key to juicy, tender slices.
- You can substitute skirt steak if preferred; adjust cooking time accordingly due to thinner cut.
Nutrition
- Serving Size: 1 sandwich
- Calories: 670
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
