Ingredients
- Parmesan Romano Garlic Bread Loaf
- Shaved Top Sirloin, thinly sliced
- Italian Seasoning Blend
- Garlic Powder
- Onion Powder
- Salt and Freshly Ground Black Pepper
- For the Au Jus:
- Beef Stock, high-quality
- Garlic Cloves, smashed
- Red Onion, quartered
- Fresh Thyme and Rosemary
- Hot Giardiniera, drained and chopped for topping
Instructions
- Prepare the Garlic Bread:
- Slice the Parmesan Romano garlic bread loaf lengthwise. Warm it in the oven until toasted to your liking.
- Season the Sirloin:
- Toss the shaved top sirloin with Italian seasoning, garlic powder, onion powder, salt, and black pepper, ensuring each slice is well-coated.
- Sear the Sirloin:
- Heat a skillet over high heat. Flash-sear the seasoned sirloin slices in batches to avoid overcrowding, just until they’re browned but still tender. Set aside and keep warm.
- Create the Au Jus:
- In a saucepan, combine the beef stock with garlic cloves, red onion, and fresh herbs. Bring to a simmer and let reduce by half to concentrate the flavors. Strain the solids to leave a clear, flavorful jus.
- Assemble the Dish:
- Dip the seared sirloin slices into the warm au jus to lightly coat them with flavor.
- Pile the juicy sirloin onto the bottom half of the garlic bread loaf.
- Generously spoon over more au jus to ensure the meat is moist and flavorful.
- Top the sirloin with hot giardiniera for a spicy kick.
- Serve:
- Cap with the top half of the garlic bread loaf and slice into individual portions.
- Serve immediately with extra au jus on the side for dipping.
Notes
