You can use jarred roasted red peppers, or make your own by broiling a red pepper until charred on all sides. When cool, remove blackened skin and seeds.
1 cup mayonnaise
1 roasted sweet red pepper or 1/2 cup jarred roasted sweet red peppers, drained
1/4 cup olive oil
2 TBS fresh basil leaves, minced
Sea salt & freshly ground black pepper
1 sirloin steak (about 1 1/2 lbs)
2 cups fresh baby spinach
4 ciabatta rolls, halved
Purée mayonnaise and red pepper in food processor. Set aside.
In a large bowl, combine oil and basil. Set aside.
Season steak with salt and pepper. Grill or broil 5 minutes per side for medium-rare. Let steak rest for 5 minutes, then slice thinly across the grain. Toss steak strips with oil-basil mixture.
To assemble, divide spinach and place on bottom half of each roll. Top with steak slices. Spread red pepper mayonnaise over top half of each roll and place on top of steak. Cut sandwiches in half, wrap with foil and tote to picnic. Serves 4.
Gary: A richer red is appropriate here to go with the full flavor of the steak. Look for a Merlot, Chambourcin, Syrah, Cabernet Franc or Cabernet Sauvignon in a riper, oak-enhanced style to bring out the flavor of the meat and stand up to the roasted red pepper mayonnaise.
