SIRLOIN-ONION-GIARDINIERA HOAGIE

Senior says this is the best sandwich ever (I think I’ve heard that before). Of course, one of his recent dinners was a salad he deemed “too green,” so anything overflowing with meat was bound to earn a gold star. The only complaint came from Junior Too who, to my surprise, said there was no way he could eat the whole thing. But he did–and a piece of pie 🙂

STEAK:

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

1 tsp ground black pepper

1 tsp sea salt

2 tbsp olive oil

1-1/2 lbs boneless top sirloin steak

ONION AND GIARDINIERA TOPPING:

1 tbsp olive oil

1 large red onion, halved and sliced thin

1 cup beef broth

1-1/2 cups Giardiniera (I used Mezzetta brand), drained and coarsely chopped

6 pepperoncini, sliced thin

OTHER GOOD STUFF:

4 Hoagie rolls

1-1/2 cups shredded jack cheese

1) Fire up grill; remove steak from fridge and pat dry

2) In small bowl, combine oregano, basil, thyme, black pepper, and sea salt

3) Rub olive oil into both sides of steak, followed by combined seasonings on both sides; let sit 10 minutes

4) Meanwhile, to large skillet over medium-high heat, add olive oil and onions; stirring often, cook 10 minutes until onions soften; reduce heat to low and add beef broth, Giardiniera, and pepperoncini; cook 15 minutes, stirring occasionally

5) Meanwhile, toss steak on grill and cook to desired doneness (for medium, I cooked 8 minutes each side)

6) Remove steak from grill and let sit 5 minutes; slice thin

7) Assemble each sandwich as follows: cut hoagie almost all the way through and lay open; top with sirloin, onion-Giardiniera, and jack cheese; serve immediately

Serves: 4 with big appetites

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