Italian Venison Steak Sandwich

We've made a new "foodie" friend lately.  We like to prepare dinners together at each others houses.  His mom is a wonderful cook and wrote a cookbook called: "Recipes from Gloria".  This recipe is the first one I've made from her book.  It was fantastic!!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
Roasted Pepper Mayonnaise:
1/2 cup mayonnaise (we used low-fat greek yogurt)
1/3 cup jarred roasted red bell peppers
1/4 cup Gorgonzola cheese crumbles
1/8 cup shallots, chopped
1/8 cup fresh parsley leaves
salt and pepper to taste

Oil-herb mixture:
1/4 cup olive oil
2 Tbsp fresh minced parsley
1 Tbsp fresh minced thyme (we used dried)
1 Tbsp fresh minced rosemary (we used dried)
3/4 tsp crushed red pepper flakes

1 sirloin steak (1 1/2 lbs) (we used 1 lb of venison steak)
4 ciabatta rolls (or whatever looks good at the bakery)
watercress (we used spinach)

How to make it:
1.  Puree mayonnaise (or yogurt), peppers, cheese, and shallots in a food processor until smooth.  Add parsley and pulse until chopped.  Season with salt and pepper, cover to chill.
2.  Preheat grill to medium-high heat.  Combine oil, herbs and pepper flakes in a bowl and set aside.
3.  Grill steak on both sides until desired doneness (keep it rare since it will cook more while it rests).  Remove from grill and let rest for 6 minutes.  Slice into thin strips.
4.  Brush the cut sides of the rolls with oil and grill until toasted.
5.  To assemble, divide watercress evenly among bottom halves of roll; top with slices of steak.  Spoon mayonnaise over steak then top sandwiches with remaining half of rolls.  Enjoy!

Jason and Beth's Rating: 9/10!

Nutrition:
400 calories
20g fat (3g saturated)
10mg cholesterol
500mg sodium
26g carbohydrates
1g fiber
2g sugar
32g protein