Ingredients

• 1 cup Peppadew peppers, drained
• 1/4 cup mayonnaise
• 1/4 cup crumbled blue cheese
• 2 tablespoons sour cream
• Freshly ground pepper
• Vegetable oil, for brushing
• 1 1/2 pounds skirt steak, cut into 4 pieces
• Kosher salt
• 4 ciabatta or other rustic rolls, split open

Instructions

1. Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
2. Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
3. Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
4. Photograph by Kana Okada