Steak Sandwich Recipe

• 1 lb (500 g) strip loin or top sirloin grilling steak (about 1/2 inch/1 cm thick)
• 4 tsp (20 mL) steak spice (such as spicy mesquite or Montreal steak)
• 2 mini-baguettes (French_sticks)
• 1/4 cup (50 mL) horseradish sauce

Balsamic Grilled Vegetables:

• 1-1/2 cups (375 mL) mushrooms
• 1 large sweet onion (such as Vidalia or Spanish)
• 1 sweet green pepper
• 2 tbsp (25 mL) balsamic or red_wine_vinegar
• 2 tbsp (25 mL) extra-virgin olive oil
• 1 tsp (5 mL) dried thyme
• 2 cloves garlic, minced (or 2 tsp/10 mL chopped)
• 1/2 tsp (2 mL) each salt and pepper

Preparation:

Balsamic Grilled Vegetables: Thread mushrooms onto skewers; set aside. Cut onion into 1/2-inch (1 cm) thick slices. Seed, core and cut green pepper lengthwise into 8 pieces.

In large bowl, whisk together vinegar, oil, thyme, garlic, salt and pepper; lightly brush about 2 tbsp (25 mL) over vegetables, reserving remaining dressing. Place vegetables on 1 side of greased grill over medium-high heat; close lid and grill, turning often, until browned and tender, about 15 minutes.

Meanwhile, rub both sides of steak with steak spice. Place on other side of grill; close lid and grill, turning once, until desired doneness, about 3 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes before thinly slicing.

Slice mushrooms and green peppers; add to remaining dressing along with onions and toss well. Cut baguettes in half lengthwise; spread cut sides with horseradish sauce. Divide steak among buns; top with mushroom mixture.

Tip: Horseradish sauce is a commercial mix of mayonnaise and horseradish.  You can make your own by stirring 1/2 tsp (2 mL) prepared horseradish into 3 tbsp (50 mL) light mayonnaise.