I cook with the seasons. I serve roasts, stews and chili in the winter and grilled chicken and salad on those warm summer days. Yet, too quickly, boredom sets in and I am tired of the seasonal fare. That happened to me recently and I was craving something different, but the snow covered grill seemed daunting. My solution was this quick and easy sirloin sandwich—with a flavor punch of blue cheese mayo.
Blue cheese on beef is a classic flavor combination—but too often, those not familiar with blue cheese may shy away from using it. Or, maybe you tried it once as a kid and thought, “Never again!” Why not make a New Year’s resolution to give it a try? Not all blue-veined cheeses are alike—some are more pungent and some, especially the softer or creamier ones, are milder in flavor. The milder ones are a great place to start, and to find them, you might visit a full service grocery or cheese shop and ask for advice. No matter which one you purchase, blend it into the mayonnaise by teaspoonfuls, adding it until it gives just the right amount of flavor for you. Now, try it on this sandwich—and you will be hooked. Yes, you might leave it off the kid’s servings as blue cheese is an adult flavor, but be adventuresome and give it a try. It’s a sure cure for boredom.
Beef and Blue Sandwiches
Sirloin:
1 pound boneless beef top sirloin, cut about 3/4-inch thick
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
Vegetables:
1 tablespoon olive oil
1 large red bell pepper, sliced
1 sweet yellow onion, sliced
Salt and pepper, to taste
Blue Cheese Spread and Sandwiches:
1/3 cup light mayonnaise
2 tablespoons blue cheese crumbles
4 ciabatta rolls, sliced and toasted
3/4 cup loosely packed arugula or fresh spinach leaves
Preheat oven to 350° F. Place sirloin in a zip-top plastic food bag. Add oil, garlic, Italian seasoning, salt and pepper. Seal, squeeze to cover meat evenly and allow to stand at room temperature for 10 to 15 minutes.
Meanwhile, to prepare vegetables, heat oil in a large, heavy skillet over medium-high heat. Add sliced vegetables and season with salt and pepper. Cook uncovered, stirring frequently, until vegetables are tender and onion is golden, about 10 minutes. Transfer to a baking dish, cover with aluminum foil and place in the oven to keep warm.
Drain beef and pat dry. Return skillet to medium heat. Add sirloin and cook for 5 to 6 minutes per side or until well browned and meat thermometer registers 145°F. for medium-rare. Transfer meat to a board, cover with aluminum foil and allow to stand for 5 minutes.
Thinly slice beef across the grain; cover and set aside.
In a small bowl, stir together mayonnaise and blue cheese crumbles; set aside.
Remove vegetables from oven. Turn oven to broil setting. Split the ciabetta rolls and place, cut-side up on a baking sheet. Place under the boiler and toast bread lightly.
To assemble sandwiches, spread each toasted roll with mayonnaise mixture. Top with arugula leaves, beef strips, vegetables, and top with remaining half of roll.
Makes 4 servings.
Tip: The beef will continue to cook some while standing. If beef is a thicker cut or if you prefer your beef more done, select an oven-safe skillet and cook beef until browned on each side as directed. Cover and place the hot skillet with the meat in it in the hot oven so the meat roasts. Roast for 5 to 10 minutes or until done as desired. Do not overcook as well done sirloin may dry out. If you cook the beef too long in the skillet the surface of the meat may become over browned before the beef is cooked through.
Leave a Reply