The
name comes from the fact that the steak is being treated more like a
sausage link. The problem with a traditional steak sandwich is it
usually consists of a thin slice of beef, grilled and served on a thick
sandwich roll. The steak to bread ratio is way off, and it’s very easy
to overcook the meat.
Here,
by cutting our steak into thick strips, we not only have a more
geometrically appropriate piece of meat for our smaller bun, but we are
able to get a nice sear on the outside without having to worry about the
inside overcooking.
I
used a gorgeous flat iron steak, and I really hope you can get one from
your butcher, but if you can’t, this technique should work for other
cuts of steak as well. NY strip, rib eye, top sirloin, and tenderloin
could all be made to work. The key is something that can be cut into a
large slab first, ideally about 1 1/2-inch thick, and then into strips
about the same width, and as long as your bun.
I
was very happy with these, and really enjoyed the little extra
something the grilled mushrooms provided. The smoky salad added an
earthy texture to the grilled beef, and it was all tied together nicely
with the barbecue vinaigrette. To make this easy and versatile
condiment, simply combine 3 parts barbecue sauce, with 2 parts vegetable oil, and 1 part cider vinegar.