Facebook0Twitter0Pinterest0 Ingredients 6 ciabatta buns 1 lb (500 g) beef eye of sirloin tip steak, boneless (approx. 1/4″ thick) 1 Tbsp (15 mL) canola oil 1/2 tsp (2 mL) EACH salt, black pepper and garlic powder 1 Anjou pear, thinly sliced 1/2 lb (250 g) brie cheese, sliced (1/4″ thick) 1/2 lb (250 g) fresh asparagus (approx. 1 bunch) 1 tsp (5 mL) olive oil Pinch EACH salt and black pepper 1/4 cup (50 mL) EACH Honey Basil Mayonnaise and Dijon mustard Directions Marinade: Rub tip steaks with oil, salt, pepper and garlic powder; refrigerate for 20 minutes. Sauté: Over medium heat sauté asparagus in olive oil, salt and pepper. Cool, thinly slice in 3-inch length strips. Grill: Over an indoor grill at medium-high heat, grill steaks for 1 minute per side; let rest 5 minutes. Cut in 1/2-inch pieces. Assembly: Spread honey basil mayo on bottom half of bun, place asparagus, pear and steak slices. Top with brie; spread Dijon mustard on top half of bun. Facebook0Twitter0Pinterest0 Found Under: Main CoursesBeefBBQ / Grill / BroilFry / Stir fryMarinate Leave a Review Cancel reply You must Register or Login to post a comment.