Molasses Rub Sirloin Steak Sandwich
Source: The Great Steak Book by Grady Spears
Makes 4 to 6 sandwiches

Perfect for barbecue picnics, this is one of my favorite all-time sandwiches. The brown sugar in the rub will caramelize and create a fantastic sweet crust on the outside of the meat. Marinate the steak the night before and you’ll be good to go. Serve with your favorite condiments such as sauteed onions or some Onion Marmalade.

MOLASSES RUB:
1 cup packed brown sugar
2 tablespoons molasses
2 teaspoons paprika
2 teaspoons dried thyme Leaves
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
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2 pounds sirloin steak
4 to 6 tablespoons unsalted butter
4 to 6 sweet or sourdough sandwich rolls

To prepare the rub, combine all the ingredients in the bowl of a food processor and process until the mixture is well blended. The rub can be prepared in advance and stored in an airtight container until ready to use.

Using your hands, completely cover the steaks with the rub, place them on a plate cover with plastic wrap, and refrigerate for 2 to 4 hours.

Remove the steaks from the refrigerator and allow them to return to room temperature while you prepare the grill.

Grill the sirloin for 6 to 8 minutes per side for medium rare.

To serve, slice the steaks very thin across the grain. Spread 1 tablespoon butter on each roll and toast them on the grill for a minute or so, then assemble sandwiches.