Steak Sandwiches With Blue Cheese and Peppadew Mayo

• 1 cup Peppadew pepper, drained
• 14 cup mayonnaise
• 14 cup blue cheese
• 2 tablespoons sour cream
• fresh ground pepper
• vegetable oil, for brushing
• 1 12 lbs skirt steaks, cut into 4 pieces
• kosher salt
• 4 ciabatta

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. ).
6. Preheat a grill to medium high and brush with vegetable oil.
7. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
8. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side.
9. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes.
10. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
11. 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.
12. Slice the steak against the grain and divide among the rolls.
13. Read more at: http://www.foodnetwork.com/recipes.

peppadew pepper, mayonnaise, blue cheese, sour cream, fresh ground pepper, vegetable oil, skirt, kosher salt

Taken from www.food.com/recipe/steak-sandwiches-with-blue-cheese-and-peppadew-mayo-512107 (may not work)