Ultimate Steak Sandwich from Chef John

Step 1

Fire up your grill to medium-high and give the grate a light brush with oil so nothing sticks. Slice the steak into six thick strips and season them well with salt and pepper. While the grill heats, toss the mushrooms on there for about 5-6 minutes until they start to soften and wilt—don’t forget to pull off the stems before grilling. Once cooked, mix the mushrooms in a bowl with a pinch of salt and pepper, a splash of sherry vinegar, and a drizzle of good olive oil, then set that aside to soak up the flavors. Next, grill the steak strips for about 3-4 minutes on each side for medium-rare, or cook to your liking; if you have a thermometer, aim for around 140°F in the center. Let the meat rest for a few minutes so the juices settle. While the steak rests, whisk together some barbecue sauce, cider vinegar, and a bit of vegetable oil to make a tangy sauce. To serve, pile the grilled steak onto toasted hot dog buns and top with a smear of mayo, fresh arugula, cherry tomatoes, those flavorful grilled mushrooms, and a generous drizzle of your barbecue sauce blend. Enjoy!