This Grilled Steak and Mushroom Sandwich is a perfect summer dinner. It is quick and easy, totally my kind of dinner!
The tender steak and the flavourful mushrooms pair perfectly.
What you need,
2 tsp. olive oil
3 tbsp. butter
1 lb. cremini mushrooms, sliced
Salt and Pepper
1 large shallot, finely chopped
1 tbsp. chopped fresh thyme
½ cup dry sherry
¾ cup beef stock
1 lb. flank steak
4 ciabatta rolls or small french loaf
2 garlic cloves, halved
In a large skillet heat 1 teaspoon of olive oil and the butter over medium high heat. When the butter is foamy add the mushrooms. Stir to coat and cook, stirring occasionally for about 6-8 minutes.
Add in the shallots and thyme and cook for 1 minute, season with salt and pepper.
Stir in the sherry and cook for 5-6 minutes until the liquid is mostly evaporated.
Add in the beef stock and keep at a low simmer.
Meanwhile heat your barbeque over medium high heat.
Rub the flank steak with the remaining teaspoon of olive oil and season with salt and pepper.
Grill the steak for 5-7 minutes on each side until desired doneness.
Let the steak rest for about 5 minutes before slicing very thinly across the grain.
Drizzle the buns or bread with a little olive oil; place on the grill cut side down for a minute or two until lightly toasted.
Rub the cut garlic all over the toasted bread.
Pile some of the mushrooms and a little juice on the bottom bun, top with a layer of the steak, a little extra drizzle of the mushroom sauce on top won’t hurt either.
Serve with a side salad.
This sandwich is super tasty! The fresh garlic rubbed on the toasty bread is amazing!
Recipe adapted from Rachel Ray Magazine