SIRLOIN STEAK SANDWICHES RECIPES

Steps:

• Grill steak, uncovered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Spread cut side of roll tops with mayonnaise, mustard and horseradish. Slice steak diagonally; place on roll bottoms. Top with cheese and roll tops.

Steps:

• 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.
• 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.
• 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.