Steak sandwich with blue cheese sauce and pepper mayo

Ingredients:

• 1 skirt steak weighing 700 g, cut into 4 pieces
• 1 cup pickled peppadew peppers, drained
• 1/4 cup mayonnaise
• 1/4 cup crumbled blue cheese
• 2 tbsp sour cream
• 4 ciabatta or other rustic breads, cut in half horizontally
• Vegetable oil to grease the grates

Preparation:

1. Place the chili pepper and mayonnaise in a food processor and pulse until finely chopped. Transfer to a bowl and rinse the food processor. Add the blue cheese, sour cream, and 1/2 teaspoon of black pepper and pulse until evenly distributed. Spreads can be made up to 1 day ahead; cover and refrigerate..
2. Preheat grill to medium-high heat and brush grates with vegetable oil.
3. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon black pepper. Grill until a thermometer inserted into the steak registers 135°F (57°C) for medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt. Let rest for 10 minutes.
4. Meanwhile, brush the cut sides of the buns with vegetable oil and grill, cut side down, until grill marks appear, about 1 minute.
5. Spread 3 tablespoons of pepper mayonnaise on the bottom half of each bun, then top with 1 tablespoon of blue cheese mixture. Slice the steak across the grain and arrange on the buns.