Sirloin Sandwiches with Red Onion Marmalade

Directions:

1. 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.
2. 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.
3. Rub both sides of beef steak with garlic; sprinkle evenly with pepper.
4. Preheat grill to medium.
5. Grill 8 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
6. 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.
7. Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.