Sirloin Sandwiches with Red Onion Marmalade

A homemade marmalade of red onions, red wine, prunes and figs gives this sandwich out-of-this-world flavor. Crumbled goat cheese provides just the right amount of creaminess

Sirloin Sandwiches with Red Onion Marmalade

Photos courtesy of Beef. It's What’s For Dinner

14 Ingredients

4 servings

40 minutes

Nutrition information per serving: 509 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 6 mg Cholesterol; 555 mg Sodium; 59 g Total Carbohydrate; 3.4 g Dietary Fiber; 33 g Protein; 4.5 mg Iron; 10.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.2 mg Zinc; 32.7 mcg Selenium.

Ingredients:

  • 1 beef Top Sirloin Steak boneless, cut 3/4 inch thick (about 1 pound)

  • 1/4 teaspoon pepper
  • 2 mini baguette rolls (each 8 inches long), split
  • 1/4 cup goat cheese crumbles

Marmalade:

  • 1 tablespoon butter

  • 1 tablespoon olive oil
  • 3 cups thinly sliced red onions
  • 1/2 cup dry red wine, such as Cabernet or Merlot
  • 1/4 cup chopped pitted prunes
  • 1/4 cup fig preserves
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme, chopped
  • 1/4 teaspoon salt

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

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.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Source: beefitswhatsfordinner.com 

Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.

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