Sirloin Sandwiches with Red Onion Marmalade
A homemade marmalade of red onions, red wine, prunes and figs gives this sandwich out-of-this-world flavor. Crumbled goat cheese provides just the right amount of creaminess.
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Total Time: 40 min
Ingredients:
- 1 beef Top Sirloin Steak boneless, cut 3/4 inch thick (about 1 pound)
- 1 clove garlic, cut in half
- 1/4 teaspoon pepper
- 2 mini baguette rolls (each 8 inches long), split
- 1/4 cup goat cheese crumbles
Marmalade:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cups thinly sliced red onions
- 1/2 cup dry red wine, such as Cabernet or Merlot
- 1/4 cup chopped pitted prunes
- 1/4 cup fig preserves
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme, chopped
- 1/4 teaspoon salt
Cooking:
- To prepare marmalade, heat butter and olive oil in large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, prunes, preserves and vinegar. Cook 5 minutes or until liquid evaporates and marmalade thickens and turns dark, stirring occasionally. Remove from heat; stir in thyme and salt. Set aside to cool.
- Rub both sides of beef steak with garlic; sprinkle evenly with pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill until toasted.
- Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Cook's Tip: Four (4-inch long) French rolls, split, may be substituted for mini baguettes.
