Ingredients
- 4 pieces French bread split lengthwise and lightly toasted, about 6 inch pieces
- 12 oz Sirloin steaks
- 1 tbsp Steak seasoning Montreal steak seasoning or comparable brand
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic whole
- 2 tbsp Butter
- Dried oregano
- 4 Pickles halved
Caprese Salad
- 8 slices Tomato halved
- 6 oz Fresh mozzarella sliced into half moons
- 4 tsp Extra-virgin olive oil
- 2 tsp Fresh basil chopped
Instructions
- Toast the french bread.
- Season the steak well on both sides with steak seasoning and salt.
- In a non-stick pan over low heat add the oil and garlic cloves. Slowly golden brown the garlic on both sides until it becomes soft. Once soft, remove the garlic from the pan and smear it onto the bread. In the same pan, add the steak and butter, cook on both sides to the desired temperature using a thermometer (see below). Once cooked set aside to rest for 3 minutes before slicing against the grain into thin slices.
- Layer the tomato and mozzarella on a plate over a little spring mix. Drizzle with oil, then season with salt and pepper. Garnish with basil.
- Place the sliced steak on the bread, season with oregano, salt and pepper. Spoon the butter from the pan over top and serve with the caprese salad and pickle.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 418kcal | Carbohydrates: 7g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 943mg | Potassium: 533mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 9mg | Calcium: 289mg | Iron: 2mg
Garlic Butter Sirloin French Bread
Ingredients
- 4 pieces French bread split lengthwise and lightly toasted, about 6 inch pieces
- 12 oz Sirloin steaks
- 1 tbsp Steak seasoning Montreal steak seasoning or comparable brand
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic whole
- 2 tbsp Butter
- Dried oregano
- 4 Pickles halved
Caprese Salad
- 8 slices Tomato halved
- 6 oz Fresh mozzarella sliced into half moons
- 4 tsp Extra-virgin olive oil
- 2 tsp Fresh basil chopped
Instructions
- Toast the french bread.
- Season the steak well on both sides with steak seasoning and salt.
- In a non-stick pan over low heat add the oil and garlic cloves. Slowly golden brown the garlic on both sides until it becomes soft. Once soft, remove the garlic from the pan and smear it onto the bread. In the same pan, add the steak and butter, cook on both sides to the desired temperature using a thermometer (see below). Once cooked set aside to rest for 3 minutes before slicing against the grain into thin slices.
- Layer the tomato and mozzarella on a plate over a little spring mix. Drizzle with oil, then season with salt and pepper. Garnish with basil.
- Place the sliced steak on the bread, season with oregano, salt and pepper. Spoon the butter from the pan over top and serve with the caprese salad and pickle.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 418kcalCarbohydrates: 7gProtein: 29gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 101mgSodium: 943mgPotassium: 533mgFiber: 2gSugar: 3gVitamin A: 1060IUVitamin C: 9mgCalcium: 289mgIron: 2mg
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