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Easy Striploin Steak Sandwich

Time: 30 Minutes Serves: 4

In this recipe: Sourdough Vienna

Think the luxury of steak, with the simplicity of a less than 30 minute recipe. This easy sandwich has it all: steak grilled to perfection, a garlic-shallot butter, and a crusty Sourdough Vienna. Meat lovers reunite: this is the only way you want to be grilling up steak.

Ingredients

  • 1 COBS Sourdough Vienna
  • 4 Striploin Steaks, ½ inch cut
  • 1 tbsp kosher salt
  • 1 tbsp course ground black pepper
  • ½ cup salted butter
  • 1 shallot, finely minced
  • 2 cloves garlic, finely minced
  • ½ lemon, juiced an zested
  • 3 tbsp vegetable oil

Directions

  1. Add shallots and 1 tbsp of butter to a pan and cook on medium heat for 3 minutes, or until butter is melted. Add garlic and cook for 2 minutes. Reduce heat and add the remaining butter. Reduce heat to low, and cook for 3 minutes, or until butter is melted.
  2. Remove saucepan from heat, squeeze in thelemon, and add your zest. Pour liquid into a small container and put it in the fridge.
  3. Season steaks liberally with salt and pepper 30 minutes before grilling.
  4. Preheat grill to highest heat.
  5. Place steaks directly on grill. Every 2 minutes, rotate each steak 90° and continue until desired tenderness. Pro Preference: Grill until medium-rare or until temperature reaches 127°F.
  6. Remove from grill, and add 1-2 tbsp of butter to each piece. Let sit for 5-10 minutes.
  7. Spread oil on each slice of Sourdough Vienna, and grill for 3 minutes or until slightly toasted.
  8. Assemble sandwich by adding steak between 2 slices of Sourdough Vienna. Serve immediately.