Sirloin Sandwiches with Red Onion Marmalade

CategoryDifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 lb sirloin steak, boneless, cut 3/4 inch thick
 1 clove garlic, cut in half
 ¼ tsp pepper
 2 mini baguette rolls (each 8 inches long), split
 ¼ cup goat cheese crumbles
Marmalade
 1 tbsp butter
 1 tbsp olive oil
 3 cups thinly sliced red onions
 ½ cup dry red wine, such as Cabernet or Merlot
 ¼ cup chopped pitted prunes
 ¼ cup fig preserves
 2 tbsp red wine vinegar
 2 tsp fresh thyme, chopped
 ¼ tsp salt
1

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.

2

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.

Cook's Tip: Four (4-inch long) French rolls, split, may be substituted for mini baguettes.

3

Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.

Ingredients

 1 lb sirloin steak, boneless, cut 3/4 inch thick
 1 clove garlic, cut in half
 ¼ tsp pepper
 2 mini baguette rolls (each 8 inches long), split
 ¼ cup goat cheese crumbles
Marmalade
 1 tbsp butter
 1 tbsp olive oil
 3 cups thinly sliced red onions
 ½ cup dry red wine, such as Cabernet or Merlot
 ¼ cup chopped pitted prunes
 ¼ cup fig preserves
 2 tbsp red wine vinegar
 2 tsp fresh thyme, chopped
 ¼ tsp salt

Directions

1

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.

2

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.

Cook's Tip: Four (4-inch long) French rolls, split, may be substituted for mini baguettes.

3

Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.

Sirloin Sandwiches with Red Onion Marmalade
IngredientsDirections

Recipe and photography found through the National Cattlemen’s Beef Association; recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt