Recipe: Sirloin Steak Sandwiches
If you had any questions about what to make for dinner tonight, consider them answered. This recipe takes sirloin steak, one of the best cuts of meat for your budget, and transforms it into the hearty filling for this dinner-ready sandwich. Stuffed into an onion bun and stacked high with tangy quick-pickled onions, an ultra-luxe spread, and peppery arugula, it’s our new favorite way to serve steak for dinner.
Make Sandwiches to Stretch Steak Further
This glorious steak sandwich tastes just as decadent as it looks, but don’t assume it will cost you a fortune to make. This recipe relies on just one pound of budget-conscious sirloin steak — it’s usually 10 to 12 bucks a pound — and stretches it into a meal to easily feed all the hungry mouths around the table. Instead of taking the slices of steak right to the dinner plate, make this meaty main go further by turning it into a sandwich with fixings that dress it up and balance the fattiness of the meat.
You get this incredible meal and your wallet doesn’t take a huge hit. That’s pretty much all we want from a good recipe!
More about sirloin: Here Are the 4 Cuts of Steak You Should Know
Sirloin Steak Sandwiches
For the pickled onions:
- 1 cup
distilled white vinegar
- 1 cup
- 1 tablespoon
- 1 teaspoon
- 1 medium
red onion, halved and thinly sliced
For the steak:
- 1 pound
- 1 teaspoon
- 1/4 teaspoon
freshly ground black pepper
For the sandwiches:
- 1/3 cup
- 1/4 cup
- 1 1/2 cups
onion rolls, sliced in half lengthwise
Make the pickled onions:
Place the vinegar, water, sugar, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar. Place the onion in a heatproof bowl and pour the pickling liquid over it; set aside while you cook the steak.
Broil the steak:
Arrange a rack about 4 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Coat a wire rack with cooking spray and fit over the baking sheet.
Pat the steak dry with a paper towel. Season both sides with the salt and pepper and place on the wire rack. Broil (the steak should be 1 to 2 inches from the broiler's heating element) for 5 minutes. Flip the steak and continue broiling until well-browned and charred at the edges, 4 to 5 minutes more for medium-rare, or 6 to 7 minutes more for medium.
Let the steak rest for 10 minutes on the rack.
Assemble the sandwiches:
Whisk the mayonnaise and mustard together in a small bowl. Drain the onions through a fine-mesh strainer and discard the liquid. Transfer the steak to a cutting board and thinly slice across the grain.
Spread a thick layer of Dijon mayonnaise on the cut sides of the rolls. Divide the steak and arugula between the rolls and close them to form sandwiches. Serve warm or at room temperature.
Make ahead: The pickled onions can be made up to 1 week in advance and stored in an airtight container in the refrigerator. The Dijon mayonnaise spread can be made up to 2 days in advance and stored in airtight container in the refrigerator.
Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.