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Manitoba Grilled Steak & Brie Sandwich

Great Tastes 2011/2012

  • 1 package (6) ciabatta buns
  • 1 lb (500 g) Beef Sirloin Tip Steaks, boneless fast-fry
  • 1 tbsp (15 mL) canola oil
  • 1/2 tsp (2 mL) salt and pepper
  • 1/2 tsp (2 mL) garlic powder
  • 1 (1) Anjou pear, thinly sliced
  • 1/2 lb (250 g) brie cheese, sliced (1/4-inch thick)
  • 1/2 lb (250 g) fresh asparagus spears, cooked until tender-crisp, drained
  • 1 tsp (5 mL) olive oil
  • pinch of (1) salt and pepper to taste

Marinade: Rub tip steaks with oil, salt, pepper and garlic powder; refrigerate for 20 minutes.

Sauté: Over medium heat sauté asparagus in olive oil, salt and pepper. Cool, thinly slice in 3-inch length strips.

Grill: Over an indoor grill at medium-high heat, grill steaks for 1 minute per side; let rest 5 minutes. Cut in 1/2-inch pieces.

Assembly: Spread honey basil mayo on bottom half of bun, place asparagus, pear and steak slices. Top with brie; spread Dijon mustard on top half of bun.

Serve with:  Appleton Estate 21 year (Rum, Jamaica) served straight up or with a splash of water.

Watch on YouTube:

beef brie sandwich
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Course
Cooking Time
12 mins
Prep Time
5 mins
Yields
6 Servings