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Steak Sandwich with Asparagus Fries

 
 
When I was younger, I loved in a part of Queensland which was famous for its pub food. If you aren’t familiar with pub food/pub grub, it usually is made up of comfort, home style food ranging from simple snacks, to more of the sandwich/burger kind of food.

Pub Grub is awesome. It combines the best elements of food for me which is simple food done with pride. Even now, anytime I go to a new place for lunch, I always check the menu for a good steak sandwich.

Steak sandwiches can include just about anything, but for me it must have 3 main ingredients. Arugula, a good grainy and slightly spicy mustard, and of course-Amazing steak.

Whether you are marinating the stuck or dry rubbing it, the steak should come with plenty of flavor.

What you will need



    Ingredients
  • 2 Ribeye steaks, minimum 1 inch thick
  • Grim Reaper Rub -Grab yours

Method


1. Preheat smoker to 225F and set up for two zone cooking.

2. Liberally season both steaks with the Grim Reaper rub and reverse sear until hitting your desired doneness. You can find steps on how to reverse sear HERE

3. As the steak rests, use a griddle or cast iron skillet and bring up to cooking temp. In two separate bunches, cook the peppers, seasoning with salt and pepper and the onions seasoning with salt, pepper and a little sprinkle of brown sugar to help the caramelization.

4. To make the Asparagus Fries, mix panko and parmesan together until well incorporated.

5. In a separate bowl, beat together eggs.

6. Using the two-hand method for breading, liberally coat the asparagus in the flour, before coating with egg and then the panko mixture.

7. Deep fry in batches at 300F until just tender.

8. Butter both sides of your bread slices and fry on the griddle until golden and crispy. Not only does this look great and give a great textural addition to the sandwich, but toasting the sandwich prevents it from getting soggy too quickly.

9. Immediately before serving the sandwiches, slice the steak into 1/4-inch-thick slices, being sure to cut against the grain.

10. To make the sandwich, layer toasted bread with stone ground mustard, arugula, steak slices, peppers, onions, and a liberal hit of your favorite BBQ sauce. I really like Lane’s Barbecue Kinda’ Sweet sauce, but use whatever is your favorite.

11. Serve the sandwich with plenty of the asparagus fries and enjoy!


 
 
 
 

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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.