Grilled Beef Club with Southwestern Mayo
junio 22, 2015
This updated club sandwich is dressed up with a lively spice rub and matching Special Sauce. The toasted bun can be topped off with a prepared pesto sauce and some crumbled feta if desired. For a recipe short-cut, substitute some of your favourite smokey barbecue sauce instead of making the spice rub.
[timer length=15]15 Minutes[/timer]
- Prep: 15 mins
- Cook: 15 mins
- Productos: 4 Servings
Coat outside of steak with Spice Rub; grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove form gill; cover and let stand 10 minutes.
To serve, spread cut side of buns with Special Sauce. Cut steak across the grain into thin slices. Layer bottom of buns with lettuce, tomato, cheese, steak slices and warm mushroom mixture. Top with remaining bun halves and cut in half to serve.
Southwestern Spice Rub: Combine 1 tbsp (15 mL) chili powder, 1tsp (5 mL) EACH ground cumin, coriander and granulated sugar, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) coarse black pepper and 1/8 tsp (0.5 mL) cayenne pepper. Store in sealed container.
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