This makes a superb sandwich or hearty appetizer for any casual summer menu. Grill the beef 
Jalepeño Flatbreads
5 thick pita breads
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) minced jalepeño pepper
1/4 cup (50 mL) freshly grated Parmesan or Romano cheesejust before serving, or else grill it the day before and serve it cold. Alternatively, spread ingredients on a cut baguette and cut the sandwich into thick diagonal slices.
Jalepeño Flatbreads
5 thick pita breads
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) minced jalepeño pepper
1/4 cup (50 mL) freshly grated Parmesan or Romano cheese
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) dried oregano
2 tsp (10 mL) ground cumin
2 tsp ( 10 mL) coriander
1/2 to 1 tsp (2 to 5 mL) cayenne pepper or to taste
2 lbs (1 kg) boneless sirloin steak, cut 1-inch (2.5-cm) thick
2 tbsp (25 mL) olive oil
Salt to taste
Jalapeño Flatbread Wedges (recipe follows)
Roasted Garlic-Horseradish Cream (recipe follows)
Onion-Beer Confit (recipe follows)
Thyme sprigs
1 tbsp (15 mL) dried oregano
2 tsp (10 mL) ground cumin
2 tsp ( 10 mL) coriander
1/2 to 1 tsp (2 to 5 mL) cayenne pepper or to taste
2 lbs (1 kg) boneless sirloin steak, cut 1-inch (2.5-cm) thick
2 tbsp (25 mL) olive oil
Salt to taste
Jalapeño Flatbread Wedges (recipe follows)
Roasted Garlic-Horseradish Cream (recipe follows)
Onion-Beer Confit (recipe follows)
Thyme sprigs
1. Combine chili powder, oregano, cumin, coriander and cayenne pepper in a bowl. Pat steak dry with paper towels; coat with seasoning mixture, rubbing it into the meat. Let stand at room temperature for 30 minutes. Brush beef with oil and place on greased grill over high heat. Grill for about 5 minutes per side or until just medium-rare.
2. Remove to a plate; season with salt. If serving cold, let cool and place steak in a heavy plastic storage bag along with accumulated juices and refrigerate for up to 1 day.
3. To serve, thinly slice beef on the diagonal into strips. Spread jalapeño flatbread wedges with Roasted Garlic-Horseradish Cream. Mound with sliced beef and top with a generous spoonful of the Onion-Beer Confit. Arrange on serving plate and garnish with thyme.
2. Remove to a plate; season with salt. If serving cold, let cool and place steak in a heavy plastic storage bag along with accumulated juices and refrigerate for up to 1 day.
3. To serve, thinly slice beef on the diagonal into strips. Spread jalapeño flatbread wedges with Roasted Garlic-Horseradish Cream. Mound with sliced beef and top with a generous spoonful of the Onion-Beer Confit. Arrange on serving plate and garnish with thyme.
Serves 8
Roasted Garlic-Horseradish Cream
2 roasted garlic bulbs
½ cup (125 mL) mayonnaise
½ cup (125 mL) sour cream
2 tbsp (25 mL) finely grated peeled fresh horseradish
or drained, bottled horseradish
1 tsp (5 mL) Worcestershire sauce
Salt and hot pepper sauce to taste
Onion-Beer Confit
1/4 cup (50 mL) olive oil
6 cups (1.5 L) thinly sliced red onions
1/3 cup (75 mL) red wine vinegar
1 bottle (341 ml) lager
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) chopped fresh thyme or rosemary
Salt and freshly ground pepper to taste
Roasted Garlic-Horseradish Cream
1. Squeeze out roasted cloves of garlic into a bowl and mash. Stir in mayonnaise, sour cream, horseradish, Worcestershire sauce and season with salt and hot pepper sauce. Cover and refrigerate for up to 3 days.
Makes 1 ¼ cups (300 mL)
Onion-Beer Confit
1. Heat oil in a large Dutch oven or heavy-bottomed saucepan over medium-high heat. Add onions and cook, stirring often, for 15 to 20 minutes or until onions are wilted and lightly coloured. Add vinegar and cook, stirring, until almost evaporated. Stir in beer, brown sugar, thyme and season with salt and a generous amount of pepper.
2. Bring to a boil, reduce heat to medium and cook at a gentle boil, stirring occasionally, for 15 to 20 minutes or until onions are very tender and most of the liquid has reduced and is syrupy. Let cool; transfer to a covered container and refrigerate for up to 1 month.
Makes 2 cups (500 mL)
1. Squeeze out roasted cloves of garlic into a bowl and mash. Stir in mayonnaise, sour cream, horseradish, Worcestershire sauce and season with salt and hot pepper sauce. Cover and refrigerate for up to 3 days.
Makes 1 ¼ cups (300 mL)
Onion-Beer Confit
1. Heat oil in a large Dutch oven or heavy-bottomed saucepan over medium-high heat. Add onions and cook, stirring often, for 15 to 20 minutes or until onions are wilted and lightly coloured. Add vinegar and cook, stirring, until almost evaporated. Stir in beer, brown sugar, thyme and season with salt and a generous amount of pepper.
2. Bring to a boil, reduce heat to medium and cook at a gentle boil, stirring occasionally, for 15 to 20 minutes or until onions are very tender and most of the liquid has reduced and is syrupy. Let cool; transfer to a covered container and refrigerate for up to 1 month.
Makes 2 cups (500 mL)
Jalepeño Flatbreads
5 thick pita breads
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) minced jalepeño pepper
1/4 cup (50 mL) freshly grated Parmesan or Romano cheese
1. Preheat oven to 400°F (200°C).
2. Place breads on baking sheets. Lightly brush with oil. Combine parsley, jalepeño pepper and Parmesan cheese in a bowl; sprinkle over breads.
3. Bake in oven for 8 to 10 minutes until top are golden. Transfer to racks to cool. Cut breads into 5 wedge pieces each.
2. Place breads on baking sheets. Lightly brush with oil. Combine parsley, jalepeño pepper and Parmesan cheese in a bowl; sprinkle over breads.
3. Bake in oven for 8 to 10 minutes until top are golden. Transfer to racks to cool. Cut breads into 5 wedge pieces each.
Makes 25 pieces
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