A classic, sessionable IPA, dry hopped to lend a distinctive citrusy Cascade hop flavour and aroma.
1 red pepper, sliced
1/2 onion, sliced
1 tbs garlic, diced
250g cremini mushrooms, sliced
1 tbs canola oil
1-2 lbs of steak (make sure you use a tender cut of steak)
1 small baguette
Salt and pepper to taste
For the garlic butter:
2 tbs butter
2 tsp garlic, diced
Heat a large skillet over medium heat. Add the oil, onions, mushrooms and peppers. Cook until soften and add the garlic. Cook for an additional 1-2 mins or until the garlic is fragrant. Set aside.
Meanwhile, preheat your barbecue to medium heat. Cook the steak until medium-rare or 125F. Rotate often to cook evenly and prevent charring. Let rest for 5 mins. Thinly slice the steak and set aside.
Preheat the oven on broil. Cut the bread in half lengthwise and crosswise to create 4 pieces. Meanwhile, combine the ingredients for the garlic butter in a small bowl or ramekin. Set aside.
Place the bread on a baking sheet and broil, cut-side up, for 30 sec – 1 min. Remove from the oven once the bread is light golden brown. Watch the bread carefully to ensure you don’t burn it! Spread the butter evenly across the toasted baguettes. Place the bread back into the oven and toast until the butter just melts.
To assemble the sandwiches, layer the bread with the steak and vegetables. Serve immediately.
Recipe courtesy of Wine, Food & Friends.