Grilled Peppercorn Sirloin Sandwiches with Sun Dried Tomato Aioli

1 package (1-1/2 to 1-3/4 pounds) peppercorn-flavored beef filet of sirloin
3/4 cup mayonnaise
1/4 cup finely chopped oil-packed dried tomatoes
1 tablespoon prepared balsamic vinaigrette
1 package (5 to 6 ounces) mixed baby greens
3 tablespoons prepared balsamic vinaigrette
1 loaf French bread (approx. 24 x 4 inches)


Cut beef roast lengthwise in half. Place beef on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally.

Meanwhile combine mayonnaise, tomatoes and 1 tablespoon vinaigrette in small bowl; mix well. Combine greens and 3 tablespoons vinaigrette in large bowl; toss. Cut bread horizontally in half.

Carve beef into 1/4-inch thick slices. Arrange greens on bottom half of bread; top with beef, then with mayonnaise mixture (aioli). Cover with top half of bread; cut crosswise into 4 sandwiches. Serve with remaining aloli.

Makes 4 servings
Source: Cattlemen's Beef Board