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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sommer
Servings: 4
½ teaspoon dry mustard
1 ½ teaspoon garlic-pepper blend
1 pound boneless beef sirloin steak
1 large sweet onion, cut into wedges
2 teaspoons olive oil
2 tablespoons butter, softened
4 hoagie buns, split
2 tablespoons steak sauce
1 medium tomato, thinly sliced
Heat grill. In small bowl, combine dry mustard and 1 teaspoon of the garlic-pepper blend, mix well. Sprinkle both sides of steak with dry mustard mixture.
When ready to grill, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush onion wedges with oil, place on sheet of foil next to steak. Cook 8 to 10 minutes or until steak is of desired doneness and onion is crisp-tender, turning steak once and stirring onion wedges occasionally.
Meanwhile, in small bowl, combine butter and remaining ½ teaspoon garlic-pepper blend, blend well. Spread on cut sides of buns.
To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time.
To serve, spread cut sides of each bun with about ¾ teaspoon steak sauce. Cut steak crosswise into thin slices. Layer steak slices, onion wedges and tomato slices on bottom halves of buns. Cover with top halves of buns.