Spicy Sirloin Steak Smash Sandwich with Poblano-Cranberry Chutney
Experience an explosion of flavors with our Spicy Sirloin Steak Smash Sandwich, expertly crafted for culinary enthusiasts. This mouthwatering sandwich features succulent sirloin steak, generously coated with aromatic chili spices, perfectly grilled and then layered with rich, melty Havarti cheese. To elevate your taste buds, we’ve added a vibrant poblano-cranberry chutney that brings together the smoky heat of roasted poblano peppers, the tartness of fresh cranberries, and a delightful medley of spices. With each bite, indulge in a crunchy, savory experience that is as satisfying as it is delicious. Ideal for a hearty lunch or a snack that will surely impress your guests!
N/A
Servings
630
Calories
18
Ingredients
Ingredients
poblano pepper
1 (halved, seeds removed)
red onion
1/4 cup (finely minced)
olive oil
1 teaspoon (for sautéing)
cranberries
1 cup (fresh or frozen)
water
1/4 cup
orange
1 (juiced and zested)
brown sugar
3 tablespoons
crystallized ginger
1 tablespoon (minced)
ground cinnamon
1/4 teaspoon
golden raisins
2 tablespoons
pistachios
1/8 cup (chopped)
sirloin steak
3/4-1 lb (3/4 inch thick)
chili powder
2 teaspoons
kosher salt
2 teaspoons
cumin
1 teaspoon
bread
8 slices (good quality)
Havarti cheese
8 ounces (8 deli slices)
butter
2 tablespoons (softened)
Instructions
1
Preheat the broiler. Cut the poblano pepper in half, remove the seeds, and place it under the broiler until charred, about 10 minutes. Once charred, transfer the pepper to a bowl, cover it, and let it steam while preparing the chutney.
2
In a medium-sized saucepan over medium heat, lightly sauté the finely minced red onion in the olive oil until softened, about 2-3 minutes. Stir in the cranberries, water, orange juice, orange zest, brown sugar, minced ginger, and cinnamon. Bring the mixture to a boil, then reduce heat and simmer until the cranberries pop and the sauce thickens, about 10-12 minutes.
3
Remove the charred skin from the poblano pepper, finely dice it, and mix it into the cranberry mixture along with the golden raisins and chopped pistachios. Stir well, cover, and refrigerate until ready to use. The chutney should reach a thick, jam-like consistency.
4
Mix together the chili powder, kosher salt, and cumin. Rub this spice blend into the sirloin steak, ensuring an even coating. Let the steak sit at room temperature for 30-45 minutes to absorb the flavors, or refrigerate for several hours and bring back to room temperature before cooking.
5
Preheat the grill (indoor or outdoor) and cook the steak until it reaches medium doneness (about 135°F), roughly 4-5 minutes per side. Once cooked, tent the steak with foil and let it rest for 10 minutes before slicing it thinly against the grain.
6
To assemble the sandwiches, lightly butter one side of each slice of good-quality bread. On the unbuttered side, place a slice of Havarti cheese on each, followed by a generous spread of the poblano-cranberry chutney. Layer the sliced steak on top of 4 of the bread slices, then cap with the remaining slices, cheese side facing in.
7
Heat a heavy skillet or grill pan over medium heat. Place the sandwiches in the pan, buttered side down, and grill until golden brown, about 3-4 minutes. Carefully flip and grill the other side until crispy and the cheese has melted. Serve immediately with extra chutney on the side.
Nutrition Information
27.5g
Fat
54g
Carbs
34g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Spicy Sirloin Steak Smash Sandwich?
The main protein is 3/4 to 1 pound of sirloin steak, approximately 3/4 inch thick.
What type of cheese is used for this sandwich?
The recipe calls for 8 ounces of Havarti cheese, typically provided in 8 deli slices.
How do you prepare the poblano pepper for the chutney?
The poblano pepper should be halved, seeds removed, and then broiled until charred for about 10 minutes.
What ingredients are in the steak spice rub?
The spice blend consists of 2 teaspoons of chili powder, 2 teaspoons of kosher salt, and 1 teaspoon of cumin.
How long should the steak sit in the spice rub?
Let the steak sit at room temperature for 30-45 minutes, or refrigerate for several hours for deeper flavor.
What fruits are included in the poblano-cranberry chutney?
The chutney includes fresh or frozen cranberries, orange juice, orange zest, and golden raisins.
Does the recipe include any nuts?
Yes, the recipe includes 1/8 cup of chopped pistachios mixed into the chutney.
How long do you simmer the cranberry mixture?
The mixture should simmer for 10-12 minutes until the cranberries pop and the sauce thickens.
What is the target internal temperature for the grilled steak?
The steak should be cooked to medium doneness, which is approximately 135°F.
How long should the steak rest after grilling?
The steak should be tented with foil and allowed to rest for 10 minutes before slicing.
How should the steak be sliced?
The steak should be sliced thinly against the grain to ensure tenderness.
What kind of bread is recommended?
The recipe suggests using 8 slices of any good-quality bread.
How is the bread prepared for the final sandwich grilling?
One side of each slice of bread should be lightly buttered using softened butter.
What are the nutritional statistics for one serving?
Each serving contains 630 calories, 27.5g of fat, 54g of carbohydrates, and 34g of protein.
What kind of ginger is used in the chutney?
The recipe specifies 1 tablespoon of minced crystallized ginger.
How many sandwiches does this recipe make?
Based on the use of 8 slices of bread, the recipe makes 4 sandwiches.
What is the first step in making the chutney?
The first step is to lightly sauté finely minced red onion in olive oil until softened.
How long do you grill the assembled sandwiches?
Grill each side for about 3-4 minutes until golden brown and the cheese has melted.
Is the poblano skin removed?
Yes, after steaming the charred pepper, the skin should be removed before dicing.
What sweetener is used in the chutney?
The recipe uses 3 tablespoons of brown sugar.
Should the chutney be served warm?
The instructions suggest refrigerating the chutney until ready to use, so it is likely served chilled or at room temperature.
What is the texture of the finished chutney?
The chutney should reach a thick, jam-like consistency.
What spice is added to the cranberry mixture besides ginger?
The mixture includes 1/4 teaspoon of ground cinnamon.
How much olive oil is needed?
Only 1 teaspoon of olive oil is needed for sautéing the onion.
What type of onion is required?
The recipe calls for 1/4 cup of finely minced red onion.
Can I use an indoor grill for the steak?
Yes, the instructions state you can use either an indoor or outdoor grill.
How do you assemble the layers of the sandwich?
Place cheese on the unbuttered side, then chutney, then sliced steak, then cap with another slice of bread and cheese.
What is the total fat content of the recipe?
The total fat content per serving is 27.5g.
How much water is added to the chutney?
The recipe requires 1/4 cup of water for the cranberry mixture.
What is the protein count for this sandwich?
There are 34 grams of protein per serving.