Sirloin Steak Sandwich With Peach BBQ Sauce

Ingredients

5 ea.

Stock Yards® Tender by Design® 6 oz. Half-Faced Center-Cut Choice Top Sirloin Steak (3 oz. per serving)
1 c

Fire-Grilled Peaches, mashed
1/2 c

Monarch® BBQ Sauce
4 T

Lemon Juice
2 T

Apple Cider Vinegar
1 c

Corn Kernels, grilled or roasted
30 oz.

Cross Valley Farms® Superfood Slaw (3 oz. per serving)
10 ea.

Cross Valley Farms Tomato, sliced
10 ea.

Brioche Rolls
1 c

Cross Valley Farms Arugula

Prepare the Peach BBQ Sauce: In a small saucepan over medium heat, combine mashed peaches, BBQ sauce, lemon juice and apple cider vinegar. Stir the mixture continuously, and bring it to a simmer. Let it cook for about 5 minutes, or until the sauce thickens slightly. Remove from heat and set aside.
Prepare the Corn Slaw: In a medium bowl, combine grilled corn with Superfood Slaw mix. Stir to combine.
Prepare the Sirloin Steaks: Rub the sirloin steaks with olive oil, salt, black pepper, garlic powder and smoked paprika. Grill the steaks for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Once cooked, remove from the grill and let the steaks rest for 5 minutes. Slice them thinly against the grain.
Assemble the Sandwich: Slice the brioche rolls in half and lightly toast them on the grill. Spread a generous amount of peach BBQ sauce on the bottom half of each roll. Add the tomato slices and a few spoonfuls of the corn slaw. Top with a handful of arugula for added crunch. Finally, layer the sliced sirloin steak on top.
Serve with a side of french fries.

Serving Size: 10