Prairie steak sandwich
By Chatelaine
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Photo, Andrew Grinton.
We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.
Ingredients
-
1
Yukon gold
potato
, cut into 1/4-in. rounds
-
4 slices
PC Old Fashioned Style Naturally Smoked Thick Cut Bacon
-
1 sprig
rosemary
-
2 tbsp
olive
oil
-
1 225-g pkg
mixed
mushrooms
, (shiitake and oyster)
-
2
New York striploin
steaks
-
1/4 tsp
salt
-
1/4 tsp
pepper
-
1 small
red
onion
, cut into rounds
-
2
demi-baguettes
, 11-in.long, halved lengthwise
-
8
PC Sliced Medium Cheddar Cheese
-
1/4 cup
PC Mayonnaise
-
3 cups
watercress
Instructions
- PREHEAT barbecue to medium-high.
- SPRAY a 12-in. square of foil with oil and arrange potatoes in centre. Top with bacon slices. Fold up the edges, pinching corners to create an open box. Top with rosemary.
- BRUSH mushrooms and steaks with oil. Sprinkle steaks with salt and pepper.
- OIL grill and grill steaks, potato packet, onion and mushrooms, lid closed. Flip steaks after 4 min, brush with 1/4 cup of the barbecue sauce and grill until medium-rare to medium, 3 to 5 more min. Transfer to a cutting board and let rest, covered with foil, for 5 min. Cook potato packet, turning occasionally, until potatoes are fork-tender, 4 to 6 min. Cook onion until charred and mushrooms until grill marks form, 8 to 10 min. Transfer to a cutting board as they are done.
- GRILL buns, cut-side down, beside veggies until toasted, about 2 min. Top each bottom bun with 4 slices of cheese and continue grilling until cheese is melted, 1 to 2 min.
- SLICE steak and mushrooms. Stir remaining 1/4 cup of barbecue sauce and mayo in a bowl. Lay steak over cheese and drizzle with half of mayo mixture. Top with bacon, potatoes, onions, mushrooms and watercress. Drizzle with remaining sauce and sandwich. Cut each sandwich in half.
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