Juicy sirloin steak finished with truffle butter and served on toasted baguettes with aioli, English mustard, and peppery rocket. Warm beef gravy on the side makes the perfect dip.
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15 minutes
1 minute
Juicy sirloin steak finished with truffle butter and served on toasted baguettes with aioli, English mustard, and peppery rocket. Warm beef gravy on the side makes the perfect dip.
Author:James Brace
Salt, to taste
2 tbsp vegetable oil
4 tbsp truffle butter, softened
2 baguettes, halved
2 cups prepared beef gravy
1 lemon, halved
2 good handfuls wild rocket
Aioli, to taste
English mustard, to taste
Preheat your Blackstone griddle to high heat and add the vegetable oil.
Add the steaks and sear on all sides until well browned. Cook until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the steaks from the griddle, coat with truffle butter, and rest for 10 minutes.
While the steaks rest, warm the beef gravy in a griddle-safe saucepan on a cooler section of the griddle. Place the lemon halves cut-side down on the griddle and cook until charred.
Spread any remaining truffle butter over the cut sides of the baguettes. Toast them cut-side down in the steak juices until lightly golden.
Thinly slice the rested steaks against the grain.
Spread aioli on one side of each baguette and English mustard on the other. Add the sliced steak and rocket, then squeeze the charred lemon over the top.
Close the sandwiches and serve immediately with the warm beef gravy on the side for dipping.
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