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.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cut steak into 6 thick strips. Season generously with salt and pepper.
Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
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.
Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.
Per Serving: 635 calories; protein 34.4g; carbohydrates 27.2g; fat 42.4g; cholesterol 105.2mg; sodium 566.3mg.