These hearty-enough-for-dinner sandwiches are big on flavour and perfect for a casual get together. If you like, warm or toast the bread and spread with prepared horseradish.
- 2 tsp (10 mL) minced fresh Ontario Rosemary or Thyme Leaves
- Salt and pepper
- 12 oz (375 g) boneless Ontario Beef Top Sirloin Grilling Steak
- 2 tbsp (25 mL) vegetable oil
- 1 cup (250 mL) sliced Ontario Shallots
- 1 pkg (227 g) sliced Ontario Crimini Mushrooms
- 1 Ontario Greenhouse Sweet Red Pepper, cut into thin strips
- 1-1/2 cups (375 mL) sodium-reduced beef broth
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) each whole grain mustard and Worcestershire sauce
- 2 tsp (10 mL) Ontario Honey
- 1 clove Ontario Garlic, pressed
- 1 Ciabatta baguette, cut into 4 pieces and sliced in half lengthwise
Garnish: Fresh Ontario Rosemary Sprigs
In small bowl, combine 1 tsp (5 mL) of the rosemary and 1/8 tsp (0.5 mL) each of salt and pepper; rub over both sides of steak. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook steak, turning once, until medium-rare (145°F/63°C), about 8 minutes or until desired doneness. Transfer to cutting board; cover loosely with foil.
Reduce heat to medium; add remaining oil, shallots, mushrooms and red pepper to skillet. Cook, stirring occasionally until red pepper is tender, about 7 minutes. Meanwhile, in small bowl, whisk together broth, cornstarch, mustard, Worcestershire sauce, honey, remaining rosemary, 1/4 tsp (1 mL) of salt and garlic; add to skillet and bring to simmer. Cook, stirring for 2 minutes or until thickened. Season to taste with pepper. Keep warm on low heat.
Cut steak across the grain into thin slices. To assemble sandwiches, place steak on baguette bottoms. Top with vegetable mixture, some of the sauce, rosemary sprigs and baguette top. Serve remaining sauce on the side.
- PROTEIN: 30 grams
- FAT: 12 grams
- CARBOHYDRATE: 54 grams
- CALORIES: 444
- FIBRE: 3 grams
- SODIUM: 970 mg