Sirloin Sandwiches with Red Onion Marmalade

Name: Sirloin Sandwiches with Red Onion Marmalade Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1 lb Beef Top Sirloin Steak Boneless, cut 3/4 inch thick; 1 clove Garlic, cut in half; 1/4 tsp Pepper; 2 Mini Baguette Rolls (each 8 inches long), split; 1/4 cup Goat Cheese Crumbles; Marmalade:; 1 tbsp Butter; 1 tbsp Olive Oil; 3 cups Thinly Sliced Red Onions; 1/2 cup Dry Red Wine, such as Cabernet or Merlot; 1/4 cup Chopped Pitted Prunes; 1/4 cup Fig Preserves; 2 tbsp Red Wine Vinegar; 2 tsp Fresh Thyme, chopped; 1/4 tsp Salt; Additional Items:; Large Nonstick Skillet

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 5 - 15 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Beef Top Sirloin Steak Boneless, cut 3/4 inch thick
Garlic, cut in half
Pepper
Mini Baguette Rolls (each 8 inches long), split
Goat Cheese Crumbles

Marmalade:

Butter
Olive Oil
Thinly Sliced Red Onions
Dry Red Wine, such as Cabernet or Merlot
Chopped Pitted Prunes
Fig Preserves
Red Wine Vinegar
Fresh Thyme, chopped
Salt

Additional Item:

• Large Nonstick Skillet

Directions:

To prepare marmalade, on the grill's side burner, 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 beef steak with garlic; sprinkle evenly with pepper.
Preheat grill to medium.
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.
Cook's Tip: Four (4-inch long) French rolls, split, may be substituted for mini baguettes.
Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.