The sophisticated flavours of sautéed mushrooms tossed with chèvre make the perfect foil for the peppered grilled steak. You can substitute Strip Loin or any Grilling Steak for the Fast-fry Steak, but you’ll find the Fast-fry is quicker to cook and easier to eat in a sandwich.
| 2 tbsp (30 mL) |
olive or vegetable oil |
| 4 cups (1 L) |
sliced assorted mushrooms (i.e. button, shiitake, portobello, cremini), about 4 oz (125 g) |
| 2 |
cloves garlic, minced |
| 1 cup (250 mL) |
sliced onion |
| ¼ cup (50 mL) |
balsamic vinegar |
| 1 lb (500 g) |
Beef Fast-fry or Strip Loin Grilling Steak |
| |
Salt and pepper |
| |
Grainy Dijon mustard |
| 2 |
large crusty rolls, split open |
| ½ cup (125 mL) |
crumbled chèvre cheese |
| |
Arugula or watercress leaves |
- Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.
- Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side. Tuck inside rolls that have been brushed inside with mustard.
- Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.
Cook’s Notes:
If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 5 to 6 minutes per side for medium-rare.