Grilled Usda Prime Carved Striploin Recipe

Season the Striploin

Rub the USDA Prime Striploin with olive oil, and season generously with salt and black pepper on all sides.

Grill the Striploin

Preheat the grill to high heat. Once hot, place the seasoned striploin on the grill and sear for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on desired doneness.

Rest the Meat

Remove the striploin from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute.

Prepare the Portabella

Clean the Portabella mushrooms with a damp cloth and remove the stems.

Breading the Mushrooms

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each Portabella first in flour, then in eggs, and finally coat with breadcrumbs.

Fry the Mushrooms

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded Portabella mushrooms and fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Slice the Striploin

After the striploin has rested, carve it into thin slices against the grain.

Toast the Ciabatta

Lightly toast the ciabatta rolls on the grill or in a toaster until golden brown.

Build the Sandwich

Spread a generous amount of aioli on the bottom half of each ciabatta roll. Layer the sliced striploin, followed by a crispy fried Portabella, and top with a slice of Emmi Swiss cheese. Place the top half of the roll on and press down gently.