Sirloin Sandwich with Red Onion & Dried Fruit Marmalade
  • 40 minutes
  • Makes 4 servings
  • Sandwiches, Burgers & Wraps

Sirloin Sandwich with Red Onion & Dried Fruit 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.

Ingredients

  • 1 beef Top Sirloin Steak boneless, cut 3/4 inch thick (about 1 pound)
  • 1 clove garlic, cut in half
  • 1/4 teaspoon black pepper
  • 2 mini baguette rolls (each 8 inches long), split
  • 1/4 cup crumbled goat cheese
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

Instructions

  • 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.

  • 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.

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