If it ever stops raining and snowing, we can fire the grill and make a steak sandwich. Maybe it’s time to build that BBQ shanty I’ve been dreaming about.
Hanger Steak Sandwich
2-3 Hanger steaks
Mexican queso cheese
1 red onion, halved and sliced into half moons
10 oz Baby bella mushrooms
3 tbsp Butter
Kosher salt and fresh ground pepper, to taste
2 tsp Garlic powder
2 tsp Mexican chili powder
1 tsp Onion powder
¼ cup Canola oil
4 cloves Minced garlic
1 Small shallot roasted
¼ cup mayo
1 tsp Thyme
1 tsp Hot sauce
1 tsp White vinegar
Start off by prepping your hanger steaks and place them in a pan or bowl. Now add the seasonings for the dry rub followed by the canola oil. Hand mix until they are generously covered. Let them sit out in room temperature conditions for 1 hour.
During the hour time frame, prep your garlic and shallot by placing it in aluminum foil with canola oil and salt. Place in the oven at 375 for 20-25 minutes. In a bowl add the mayo, hot sauce, white wine vinegar, thyme, roasted garlic and the shallot. Mix until it is consistent and place in the fridge.
Place a cast iron skillet over medium heat and add a tablespoon of canola oil with a tablespoon of butter, let it melt and add your mushrooms. After 1 minute, hit the shrooms with salt. Mix and cook down for 12-15 minutes (or until they are cooked down).
Have your grill fired up for direct grilling. Add the hanger steaks and grill for 4 minutes and then flip. Repeat for an additional 4 minutes and check the temp. Remove at an internal temperature of 125 degrees. Let them rest for 10 minutes and then slice.
While the steak is resting, toast the ciabatta buns and sauce them.
Slice the steaks really thin and then assemble the steak sandwich.
Add the hanger steak slices (as much as you want) and then top with the onions and mushrooms. Add your cheese and torch, or broil to melt the cheese.
Your sandwich is complete. Enjoy!