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GRILLED PEPPERCORN SIRLOIN SANDWICHES WITH SUN DRIED TOMATO AIOLI
Janet Barton, UTAH
Total preparation and cooking time: 30 minutes · Makes 4 servings
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1
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package (1-1/2 to 1-3/4 pounds) peppercorn-flavored beef filet of sirloin
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3/4
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cup mayonnaise
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1/4
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cup finely chopped oil-packed dried tomatoes
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1
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tablespoon prepared balsamic vinaigrette
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1
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package (5 to 6 ounces) mixed baby greens
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3
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tablespoons prepared balsamic vinaigrette
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1
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loaf French bread (approx. 24 x 4 inches)
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1. Cut beef roast lengthwise in half. Place beef on grid over medium,
ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium
doneness, turning occasionally.
2. Meanwhile combine mayonnaise, tomatoes and 1 tablespoon vinaigrette in small
bowl; mix well. Combine greens and 3 tablespoons vinaigrette in large bowl;
toss. Cut bread horizontally in half.
3. Carve beef into 1/4-inch thick slices. Arrange greens on bottom half of
bread; top with beef, then with aïoli. Cover with top half of bread; cut
crosswise into 4 sandwiches. Serve with remaining aïoli.
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