Bistecca Sandwich with Roasted Pepper Mayonnaise
This is an excellent grilled Italian Steak Sandwich served on a Ciabatta Roll with watercress and a unique mayonnaise spread. My family loved them. The sandwiches were gone so fast I didnt even get a chance to take a picture!
This is an excellent grilled Italian Steak Sandwich served on a Ciabatta Roll with watercress and a unique mayonnaise spread. My family loved them. The sandwiches were gone so fast I didnt even get a chance to take a picture!
- salt and pepper to taste
- 1 cup mayonnaise
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup shallots chopped
- 1/2 cup fresh parsley chopped
- for the mayonnaise:
- 3/4 cup red bell peppers roasted, jarred or fresh
- 1/2 cup gorgonzola cheese creamy, or blue cheese
- for steak sandwich:
- 2 tblspoons fresh parsley minced
- 1 tblspoons fresh thyme minced
- 1 tblspoons fresh rosemary minced
- 2 pounds sirloin steak
- 4 ciabatta rolls halved
- 2 cups watercress or fresh baby spinach
- Carbohydrate 46.17192734375 g
- Cholesterol 137.172 mg
- Fat 72.63772859375 g
- Fiber 1.70001248663664 g
- Protein 50.64161515625 g
- Saturated Fat 18.1299940625 g
- Serving Size 1 1 Serving (436g)
- Sodium 1167.98771875 mg
- Sugar 44.4719148571134 g
- Trans Fat 5.82540290625 g
- Calories 1041 calories
Step-by-step
- For the mayonnaise: Puree the mayonnaise, peppers, Gorgonzola or Blue Cheese, and shallots in a food processor until smooth. Add parsley and pulse until combined. Season with salt and pepper, cover and chill.
- To prepare the steak: Preheat grill or grill pan to medium high. Combine the oil, herbs, and pepper flakes and set aside. Grill the sirloin until the desired doneness. Remove from the grill and let rest for 5 minutes, then thinly slice the steak against the grain. Toss the steak pieces in the oil-herb mixture and season with salt. While the steak is resting in the oil mixture brush the cut sides of the rolls with oil and grill until toasted.
- To assemble; Divide the watercress or baby spinach among the bottom halves of the rolls. Top each with slices of steak. Spoon mayonnaise over the steak and top with the remaining rolls. Cut sandwiches in half and then serve.
- For the record: Watercress has a peppery bite that goes well with the steak but spinach can be used. Blue Cheese may be substituted for the Gorgonzola, which is a mild Italian blue cheese. I actually used blue cheese. If you cannot find ciabatta rolls any roll with a thin, crisp crust and a soft inside will be fine. Enjoy!
The Mayonnaise Base
Roasted red peppers contain high surface moisture that will thin mayonnaise if added directly without processing. Pureeing the peppers with shallots and gorgonzola breaks down their cellular walls to create a thick emulsion. Chill this spread for at least thirty minutes before assembly to allow the dairy fats to firm up.
Sirloin Preparation
Sirloin requires high heat to brown the exterior while keeping the center juicy. Grill the meat over medium-high heat until the internal temperature reaches 130 degrees Fahrenheit for medium-rare. Resting the cooked steak for five minutes allows the muscle fibers to relax and reabsorb moisture before slicing.
Textural Contrast
Ciabatta rolls provide a crisp outer crust and an open-crumb interior that holds heavy condiments without dissolving. Brushing the cut sides of the bread with oil before toasting creates a protective barrier against the peppery watercress and rich sauce. Slice the resting steak strictly against the grain to shorten the muscle fibers for easier biting.
