Servings: Makes 4 sandwiches
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Pico de Gallo:
| 1 |
cup chopped seeded plum tomatoes |
| ¼ |
cup sliced green onions |
| 1 |
tablespoon chopped fresh cilantro |
| 1 |
tablespoon minced jalapeño pepper (optional) |
| 2 |
teaspoons fresh lemon juice |
| 1 |
clove garlic, minced |
| ¼ |
teaspoon salt |
Steak Rub:
| 1 |
teaspoon dried oregano leaves |
| ¾ |
teaspoon smoked paprika |
| ½ |
teaspoon salt |
| ½ |
teaspoon ground black pepper |
| 2 |
cloves garlic, minced |
| 1 |
boneless beef top sirloin steak, cut 3/4-inch thick (about 1 pound) |
| 4 |
Cobblestone Mill Wheat Sub Rolls |
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For pico de gallo, combine all ingredients in small bowl; set aside. For steak rub, combine all ingredients in small bowl. - Rub evenly onto both sides of steak.
- Grill steak, uncovered, over medium coals 13 to 16 minutes for medium-rare to medium doneness, turning occasionally.
About 2 minutes before steaks are done, grill rolls, cut sides down, until lightly toasted. - Carve steak into thin slices; divide evenly among toasted roll bottoms.
- Top with pico de gallo. Close sandwiches.
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Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Tailgating Tactics: Prepare pico de gallo. Refrigerate in airtight container until ready to transport. Just before packing cooler, remove steak from refrigerator and rub with seasoning mixture. Place steak in zip-top plastic food bag; seal bag. Place steak and pico de gallo in cooler. At tailgating site, grill steak and rolls and assemble sandwiches as directed. |
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