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Sirloin Steak Sandwich Recipe

Name: American Legion Post 21s Sirloin Steak Sandwich Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 each sirloin steak (1–1¼ inch thick); 2 tbs olive oil; 1 tbs soy sauce; 1 tsp Worcestershire sauce; 1 tsp garlic (minced); 1 tsp freshly ground black pepper; 1 tsp kosher salt; 1 lb baby potatoes (halved) or Yukon Gold, chopped; 1 tbs olive oil; 1 tsp fresh rosemary (finely chopped) or dried; 1 tsp garlic powder; 0.5 tsp salt; 0.5 tsp black pepper; 2 cups green cabbage (thinly sliced); 0.5 cup carrot (grated); 3 tbs mayonnaise; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp sugar (or honey); 0.25 tsp salt; 0.25 tsp black pepper; 2 each sandwich rolls or baguette (soft-crusted); 2 tsp unsalted butter (softened); 0.25 cup red onion (thinly sliced); 1 cup arugula or lettuce; 2 slices provolone or cheddar slices; 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by American Legion Post 21

Time55m

Serves2

Lunch served with potatoes & coleslaw.

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Ingredients

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Steak & Marinade

1 each sirloin steak (1–1¼ inch thick)

2 tbs olive oil

1 tbs Aged soy sauce

1 tsp Original Worcestershire Sauce

1 tsp Garlic (minced)

1 tsp freshly ground black pepper

1 tsp kosher salt

Potatoes

1 lb baby potatoes (halved) or Yukon Gold, chopped

1 tbs olive oil

1 tsp fresh rosemary (finely chopped) or dried

1 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Coleslaw

2 cups green cabbage (thinly sliced)

1/2 cup carrot (grated)

3 tbs Mayonnaise

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp sugar (or honey)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Sandwich Assembly

2 each sandwich rolls or baguette (soft-crusted)

2 tsp unsalted butter (softened)

1/4 cup red onion (thinly sliced)

1 cup arugula or lettuce

2 slices provolone or cheddar slices

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Steak & Marinade

Marinate steak

Pat the sirloin dry with paper towels. In a shallow dish combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, 1 tsp minced garlic, 1 tsp black pepper and 1 tsp kosher salt. Add the steak, turning to coat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a heavy skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a thin film of oil if pan is dry. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C); adjust time for thickness and preferred doneness. During the last minute of cooking, if using cheese, lay slices on the steak and cover briefly to melt. Transfer steak to a cutting board and rest 8–10 minutes before slicing thinly across the grain.

Potatoes

Preheat oven to 425°F (220°C). In a bowl toss 1 lb halved baby potatoes with 1 tbs olive oil, 1 tsp chopped rosemary, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, tossing once halfway, until golden brown and tender. Keep warm until serving.

Coleslaw

In a medium bowl whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp Dijon, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Add 2 cups thinly sliced cabbage and 1/2 cup grated carrot. Toss to combine. Taste and adjust seasoning. Refrigerate for at least 10 minutes to let flavors meld.

Sandwich Assembly

Prepare rolls: split the 2 sandwich rolls and lightly butter the cut sides with 1 tsp butter each. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes.

Slice steak: Thinly slice the rested steak across the grain into strips about 1/4-inch thick. Season slices lightly with additional salt and pepper to taste.

Assemble sandwiches: On the bottom halves of the toasted rolls layer arugula (about 1/2 cup per sandwich), a portion of sliced steak, a slice of cheese if not melted already, a few rings of thinly sliced red onion, and a generous spoonful of coleslaw (about 1/4–1/3 cup). Cap with the top roll. Repeat for second sandwich.

Serve: Plate each sandwich with a serving of roasted potatoes alongside and any remaining coleslaw. Serve immediately while steak is warm.