Gourmet Beef Sandwich

Ingredients

1 1/2 pound trimmed hanger steaks

8 thick sourdough bread slices

2 tbsp olive oil

For Marinade:

2 spring onions, chopped

3 garlic cloves, minced

1/4 cup BBQ sauce

2 tbsp olive oil

1 tsp Dijon mustard

1 cup dark lager beer

1 large green chili, deseeded and chopped

1/2 tsp black pepper

1/2 tsp salt

To Serve:

Directions

1. To make the marinade, combine the BBQ sauce, garlic, spring onions, chili, olive oil, mustard, beer, black pepper and salt in a small bowl. Place the steaks in a shallow dish and pour marinade over steaks. Cover with plastic wrap and refrigerate for 2 hours.

2. Remove the steaks from the fridge 30 minutes before grilling.

3. Preheat grill to high. Place the Chef Remi BBQ Grill Mats on a grill rack (do not place them on a direct fire) and preheat for 2 minutes.

4. Place the steaks on Chef Remi BBQ Grill Mats and cover.

5. Grill the steaks for 6-8 minutes per side depending on desired doneness. To test doneness use the Chef Remi Cooking Thermometer. Insert the thermometer into the thickest part of the steak. Take the steaks off the grill at 140 °F (60 °C) for medium-rare, and 155°F (68.3 °C) for medium. Transfer to a platter, cover with a foil and let rest for 10 minutes.

6. Brush the bread slices with 2 tablespoons of olive oil, char-grill 1-2 minutes on each side or until toasted. Slice steaks.

7. Spread half the grilled bread with mayo, top with arugula, sliced steaks, tomato slices and sour cream. Sandwich with remaining grilled bread and serve immediately.