Steak sandwich with blue cheese sauce and pepper mayo

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 274, total fat 17 G., saturated fats 5 G., proteins 17 G., carbohydrates 13 G., fiber 1 G., cholesterol 50 mg, sodium 277 mg, sugar 1 G.

During your grilling party, prepare delicious and filling grilled steak sandwiches for everyone. For a juicy sandwich, it's recommended to grill the meat to medium-rare or medium-rare and then slice it thinly afterward, allowing it to rest. But it's not just the grilled beef that makes this sandwich so delicious. It's topped with delicious spreads on both sides: blue cheese sauce and mayo with pickled peppers. What a perfect combination! You can make these spreads ahead of time and refrigerate them until serving, which will intensify the flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 skirt steak weighing 700 g, cut into 4 pieces
1 cup pickled peppadew peppers, drained
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 tbsp sour cream
4 ciabatta or other rustic breads, cut in half horizontally
Vegetable oil to grease the grates

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, blue cheese, peppadew pepper, ciabatta bread, sour cream, mayonnaise

Cooking the dish according to the recipe:

Place the chili pepper and mayonnaise in a food processor and pulse until finely chopped. Transfer to a bowl and rinse the food processor. Add the blue cheese, sour cream, and 1/2 teaspoon of black pepper and pulse until evenly distributed. Spreads can be made up to 1 day ahead; cover and refrigerate..
Preheat grill to medium-high heat and brush grates with vegetable oil.

Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon black pepper. Grill until a thermometer inserted into the steak registers 135°F (57°C) for medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt. Let rest for 10 minutes.
Meanwhile, brush the cut sides of the buns with vegetable oil and grill, cut side down, until grill marks appear, about 1 minute.
Spread 3 tablespoons of pepper mayonnaise on the bottom half of each bun, then top with 1 tablespoon of blue cheese mixture. Slice the steak across the grain and arrange on the buns.

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