From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for a delicious Grilled Steak Sandwich with caramelized onions and Bourbon BBQ sauce:
2 each 6 oz WINN choice sirloin steaks
½ red onion, sliced thin
½ tsp sugar
5 each medium mushrooms, sliced
3 Tblspn canola oil or butter
1 C bourbon
2 C Sweet Baby Rays BBQ Sauce
¼ tsp garlic
½ tsp McCormick red pepper flakes
2 each pretzel or onion rolls
McCormick coarse ground black pepper
Heat your grill to medium high heat. Season sirloins with kosher salt and McCormick coarse black pepper and let set for 10 to 15 minutes.
In a sautÃ© pan, over medium high heat add the oil. When oil is hot, add thinly sliced red onions and let sautÃ©. Reduce heat to medium and sprinkle onions with sugar, toss in well and let reduce for another 3-4 minutes over medium low heat. The sugar will speed up the caramelizing of the onions.
Heat a small sautÃ© over medium heat, when warm add garlic, and bourbon let reduce for 2-3 minutes. Bringing bourbon to a boil (this will burn out the alcohol content) add the bbq sauce and stir in well, bring to a boil and then let simmer 3-4 minutes on low heat. As it simmers stir in the McCormick red pepper flakes. Remove from heat and set aside.
Grill steaks to desired doneness, turning only twice to score the steak after beginning sear. When steaks are to your desired temp, remove from the grill and let rest 2-3 minutes. While the steak rest, grill rolls on grill where steaks were cooked. In a small sautÃ© pan over medium heat add 1 Tblspn of oil and quickly sautÃ© the mushrooms, when done you can add to onions or leave separate.
Taking your steaks that have rested, cut them into ½ inch to 1 inch slices on the bias. Lie across the toasted bun, and top with caramelized onions and grilled mushrooms and warm bourbon sauce for a wonderful spring time grilled steak sandwich!
Good Life, Good Food
Chef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak.