Our local pizza & sandwich joint has a very tasty Flank Steak Panini on their menu that I’ve been ordering for years. I finally decided to just make it at home – tweaking it until it was just right. I’ve never been a big fan of flank steaks because they end up being very fatty…so I use sirloin instead, marinating it and grilling it and adding sautéed marinated red onions, sharp cheddar cheese, tomato, arugula and a smear of black pepper aoili…all piled on toasted rustic sourdough bread…This is the perfect pick-me-up when I’m in the mood for a tasty lunch!
Sirloin Steak Panini
1 tablespoon McCormick steak seasoning
2 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 tablespoons extra virgin olive oil
1 lb Black Angus sirloin steak
1 red onion, sliced into rounds
4 sharp cheddar cheese slices
1-2 ripe Roma tomatoes, sliced
fresh baby arugula leaves
8 slices rustic sourdough bread, toasted
Black Pepper Aioli (see below)
In a jar with a lid, combine the steak seasoning, minced garlic, red wine vinegar, Worcestershire sauce and extra virgin olive oil. Put the lid on and shake vigorously. Place the sirloin in a shallow dish and the red onion slices in another shallow dish. Pour most of the olive oil mixture on the steak and the rest on the red onion slices. Marinate 5-10 minutes. Sauté the onion slices on medium high heat about 8 minutes until tender and caramelized slightly. Grill the steak 4-5 minutes on each side until cooked as desired. Remove from heat and rest to redistribute the juices; slice thin. Toast the bread slices. Make the Black Pepper Aioli: spoon two heaping tablespoons of mayonnaise in a small bowl, add 1/4 teaspoon McCormick steak seasoning and 1/4 teaspoon fresh ground black pepper. Whisk until combined; slather on both sides of toasted sourdough bread slices. Divide the cheese, steak slices, tomato, sautéed red onions & baby arugula among the four sandwiches. Serve warm. Delicious!