Sirloin Sandwich with Marmalade

Total Time: 40 minutes
Main Ingredient: Black Canyon® Sirloin Tip Center Steak
Servings: 4



1 boneless Black Canyon® Sirloin Tip Center Steak, cut ¾ inch thick, about 1 pound
1 clove garlic, cut in half
1/4 teaspoon black pepper
2-8 inch long mini baguette rolls, split
1/4 cup crumbled goat cheese
1 tablespoon butter
1 tablespoon olive oil
3 cups thinly sliced red onions
1/2 cup dry red wine
1/2 cup chopped pitted prunes
1/2 cup fig preserves
2 tablespoons red wine vinegar
2 teaspoons fresh thyme, chopped
1/4 teaspoon salt


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, uncovered, 13 to 16 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.