Most Southerners will say the“best pimento” cheese is the one you grew up eating. This is our favorite version, paired with its Southern Cousin, biscuits, to create these festive make-ahead sandwiches. You will have more pimento spread than you’ll need for the sandwiches, serve on the side with celery sticks and crackers or save for another time. We’ve said before and we’ll say it again, tenderize your sirloin for optimal eating experience!
1 can of store-bought biscuits or your favorite recipe (We like Trader Joe’s Buttermilk)
2 8 OZ Pre top sirloin steaks (don’t forget to tenderize them)
1 C pimento cheese spread
Scallion Mayonnaise 1/4 C favorite store bought mayonnaise 2 scallions green tops only, washed, trimmed and minced 1 t apple cider vinegar
Pimento Cheese Spread:
2 C shredded sharp Cheddar cheese
8 OZ cream cheese, softened
4 T salted butter, softened
2 T chopped pecans (optional)
1 T garlic and parsley seasoning salt
¼ t cayenne pepper
1 T grated sweet onion
8 OZ jar diced pimento, drained
2 t ground black pepper
2 t hot sauce
Pull your steak from the fridge and start to preheat your cast iron or non-stick skillet to medium-high.
Place all the sauce ingredients into a blender and pulse until well combined. Then let it run on low for about 20 seconds to make creamy.
Remove steak from packaging and pat dry. Salt both sides and then oil both sides.
Place steak in the hot pan. Let cook for about 3 1/2 minutes or until it has formed a nice sear. Flip.
While the steak is cooking on the second side, add the ghee and prepped asparagus to the pan.
After about 2 minutes, check the internal temperature of the steak with a digital thermometer. Take three readings. You want the lowest reading to be 105ºF for medium rare. Or use thissteak cooking guidefor your perfect doneness. Remove steak from pan.
Let the asparagus continue to cook for about 6 minutes while the steak rests. Make sure to not let it burn. If there is very little liquid add some water to help them steam cook. Remove when they are to your liking.
Serve your rested filet on a plate with romesco, asparagus, a sprinkle of parsley, and a lemon wedge.
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