Steak Sandwiches With Blue Cheese and Peppadew Mayo

• 1 cup Peppadew peppers, drained
• 1/4 cup mayonnaise
• 1/4 cup crumbled blue cheese
• 2 tablespoons sour cream
• Freshly ground pepper
• Vegetable oil, for brushing
• 1 1/2 pounds skirt steak, cut into 4 pieces
• Kosher salt
• 4 ciabatta or other rustic rolls, split open

1. Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped.
2. Transfer to a bowl; clean out the food processor.
3. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined.
4. (The spreads can be made 1 day ahead; cover and refrigerate.)
5. Preheat a grill to medium high and brush with vegetable oil.
6. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
7. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side.
8. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes.
9. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
10. Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half.
11. Slice the steak against the grain and divide among the rolls.
12. Photograph by Kana Okada

peppadew peppers, mayonnaise, blue cheese, sour cream, freshly ground pepper, vegetable oil, skirt steak, kosher salt, rolls

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-sandwiches-with-blue-cheese-and-peppadew-mayo-recipe.html (may not work)