New York Strip Steak Sandwiches with Pinot Cherry Glaze
Yield: 4 sandwiches
Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Corn-Free, Rice-Free
*Allergens above do not include potential ingredients in gluten-free rolls

Salt
Pepper
Garlic powder
1½ pounds boneless strip steak
2 tablespoons butter
¼ cup finely chopped shallots
½ cup Pinot Noir wine
1 cup Bonne Maman cherry preserves
4 gluten-free rolls (pictured is Dr. Schar Gluten-Free Ciabatta Rolls)
4 slices Havarti cheese
Lettuce or baby greens

1. Preheat grill over medium-high heat. Sprinkle salt, pepper and garlic powder over both sides of steak. Place steak on grill and cook for approximately 7 to 10 minutes on each side until medium rare. Remove from heat, let rest and then slice into thin strips.
2. In a saucepot, melt butter over medium heat. Add in chopped shallots and cook, stirring frequently, until they shallots are translucent and fragrant. Add in Pinot Noir wine to deglaze pan. Heat until wine begins to simmer and then add in cherry preserves.
3. Reduce heat to medium-low and cook, stirring frequently, until the glaze reduces by half and becomes thick. Remove from heat and cool.
4. Slice the gluten-free ciabatta rolls in half and toast if desired. Spread the pinot cherry sauce generously on both halves of the bread. Layer one half of the bread with sliced steak, cheese and baby greens. Top each with the companion slice of bread and enjoy! Serve with extra sauce on the side.