Chef John's Perfect Steak Sandwich Recipe

Ingredients

• 1 (2 pound) fully-trimmed flat iron steak
• salt and pepper
• 8 ounces brown clamshell mushrooms, grilled, separated
• salt and pepper to taste
• 1 tablespoon sherry vinegar
• 2 tablespoons extra virgin olive oil
• 3 tablespoons barbeque sauce
• 2 tablespoons vegetable oil
• 1 tablespoon cider vinegar
• 6 hot dog buns
• ½ cup mayonnaise, or as needed
• 1 cup arugula leaves, or as needed
• 1 cup quartered cherry tomatoes

Step 1

Heat up your grill to medium-high and give the grate a quick brush with some oil so nothing sticks. Slice the steak into six thick strips and season them well with salt and pepper. While the grill’s heating, toss the mushrooms on and cook them for about 5 to 6 minutes until they start to soften—remember to remove the stems first so they cook evenly. Once done, mix the mushrooms in a bowl with a pinch of salt and pepper, a splash of sherry vinegar, and a drizzle of olive oil; set that aside to let the flavors meld.

Step 2

Now, place the steak strips on the grill and cook them for 3 to 4 minutes on each side, aiming for medium rare. You can check doneness with a thermometer if you have one—it should read around 140°F in the center. After grilling, let the steak rest for about 5 minutes to keep it juicy.

Step 3

While the steak is resting, whisk together some barbecue sauce, cider vinegar, and vegetable oil to make a tangy dressing. To assemble, pile the grilled steak onto toasted hot dog buns, spread a little mayo, and add fresh arugula, cherry tomatoes, the marinated mushrooms, and finish with that barbecue sauce mixture. Enjoy!