Chef Johns Ultimate Steak Sandwich

In this non-traditional steak sandwich, the steak is cut into thick strips, so we’re able to get a nice sear on the outside without having to worry about the inside overcooking.

INGRIDIENT

1 (2 pound) fully-trimmed flat iron steak

salt and pepper

8 ounces brown clamshell mushrooms, grilled, separated

salt and pepper to taste

1 tablespoon sherry vinegar

2 tablespoons extra virgin olive oil

3 tablespoons barbeque sauce

2 tablespoons vegetable oil

1 tablespoon cider vinegar

6 hot dog buns

½ cup mayonnaise, or as needed

1 cup arugula leaves, or as needed

1 cup quartered cherry tomatoes

DIRECTION

Step: 1

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step: 2

Cut steak into 6 thick strips. Season generously with salt and pepper.

Step: 3

Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.

Step: 4

Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.

Step: 5

Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.

Step: 6

Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.

Step: 7

Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.