- 1 (2 pound) fully-trimmed flat iron steak
- salt and pepper
- 8 ounces brown clamshell mushrooms, grilled, separated
- salt and pepper to taste
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil
- 3 tablespoons barbeque sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 6 hot dog buns
- 1/2 cup mayonnaise, or as needed
- 1 cup arugula leaves, or as needed
- 1 cup quartered cherry tomatoes
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cut steak into 6 thick strips. Season generously with salt and pepper.
- Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
- Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
- Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
- Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
- Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.