Mushrooms and steak sandwich
- 1.3 lb boneless chuck flap (cut into 4 steaks)
- 1 lb white and brown mushrooms
- 3 cloves garlic
- 2 big shallots
- olive oil
- 4 tbsp bbq sauce
- 3.5 oz pickled jalapenos
- 8 slices cheddar cheese
- 8 slices white toast
- 4 tbsp soft butter
- 4 leaves iceberg lettuce
Roasted mushrooms, garlic, cheddar cheese, bbq sauce and a perfectly cooked chuck flap steak. That is a tasty sandwich!!!
For the mushrooms
Cut the mushrooms in quarters. Peel and chop the garlic and shallots in thin slices. Season everything with olive oil, salt and pepper.
For the bread
Butter the toast slices on one side and roast them on the Otto Grill for just a few seconds on each side to the desired color.
For the Steak
Salt the steak and heat the Otto Grill to full power. Leave the mushroom tray on the bottom of the Otto Grill to absorb all the steak juices into the mushrooms. Grill the steaks to a nice sear and take them off immediately. Let rest for 3 minutes.
Take a slice of toasted bread, butter side up, and top it with the roasted musrooms, bbq sauce, pickled jalapenos and two slices of cheddar. Toast this for a few seconds under the Otto Grill just to melt the cheese.
Thinly slice the steak and line one even layer on the cheese. Top with chopped salad and another slice toasted bread, butterside down.