Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Steak Sandwiches With Blue Cheese and Peppadew Mayo
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- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 sandwiches
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 274
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 50 mg
- Sodium
- 277 mg
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 274
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 50 mg
- Sodium
- 277 mg
Ingredients
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.
