Patio BBQ Steak Sandwich
- 1 oz. butter
- 2 ears of corn
- 1 red onion
- 5 parsley sprigs
- 2 hoagie rolls
- 4 cheddar cheese slices
- 2 sirloin steaks
- 1 T. dark chili powder
- 3 oz. BBQ sauce
- 1 oz. baby arugula
- olive oil
Cooking time 50mins
Adapted from asset.homechef.com
Soften butter. Thoroughly rinse produce and pat dry.
Heat outdoor grill or grill pan to medium-high heat. Remove ears of corn from husks and rinse again. Peel onion and slice into 1/4" rounds. Stem and mince parsley. Halve hoagie rolls lengthwise. Rinse steaks and pat dry.
Mix parsley and softened butter in a small bowl until smooth. Prepare hot grill pan or outdoor grill with cooking spray. Spread half the her butter on cut side of rolls )reserve remaining butter for corn) and grill until lightly browned, 1 - 2 minutes. Place two slices of cheddar cheese on bottom half of each roll to melt.
Season both sides of steaks with chili powder (to taste), 1/4 t. salt, and a pinch of pepper. Grill on one side 4 - 5 minutes, flip, and cook 4 - 5 more minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks from grill, rest 5 minutes, then thinly slice into 1/4" slices on an angle.
Rub onions with 1/2 t. olive oil, season with a pinch of salt and pepper, and grill on one side 2 - 3 minutes, or until slightly charred. Remove from grill.
Lightly oil ears of corn with 1/2 t. olive oil and season with a pinch of salt and pepper. Grill corn 6 - 8 minutes, turning occasionally until slightly charred.
Top with sliced steak, grilled onions, BBQ sauce, and arugula. cover with toasted top half of roll. Brush corn with reserved herb butter and season to taste with salt and pepper.