Sirloin Sandwich with Red Onion Fig Marmalade
- 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.
- Rub both sides of steak with garlic; sprinkle evenly with pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 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.
- Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.
Four (4-inch long) French rolls, split, may be substituted for mini baguettes.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 509 Calories; 13 g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat); 6 mg Cholesterol; 555 mg Sodium; 59 g Total Carbohydrate; 3.4 g Dietary Fiber; 33 g Protein; 4.5 mg Iron; 10.3 mg Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.2 mg Zinc; 32.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.