Flatiron Steak Sandwich with Shiner Bock Mushrooms and Fries

While messing around with recipes, I decided to add some Shiner Bock to sautéed mushrooms. These mushrooms came out surprisingly flavorful and I knew I had to find the perfect pairing for them. After using them for sides many times, I decided they would be perfect in a steak sandwich. This recipe uses 2-zone cooking on a charcoal grill with a cast-iron pan for all components.

Video: https://www.instagram.com/p/CLj67WuhAgd/

Ingredients

• 1 Flatiron steak

• Worcestershire Sauce

• 1 tsp garlic powder

• 1 tsp black pepper

• 2 tbsp Hardcore Carnivore Black

• Hoagi buns

• Provolone cheese

Mushrooms

• 1 small package sliced Cremini Mushrooms - about 8oz

• Extra Virgin Olive Oil

• 1/4 stick of butter

• 1 clove garlic, minced

• 1/4 cup Worcestershire Sauce

• 1/4 bottle of Shiner Bock

• Salt

• Pepper

Fries

• 2 potatoes

• Extra Virgin Olive Oil

• 1 clove garlic, minced

• 1 tbsp paprika

• 1 tsp cumin

• 1 tsp cayenne pepper

• 2 tsp salt

Instructions

1. Coat one side of the flatiron steak with Worcestershire Sauce

2. Season lightly with garlic powder and black pepper

3. Season with Hardcore Carnivore Black

4. Pat seasonings into the steak

5. Flip steak over and repeat steps 1 through 4

6. Allow steak to sit at room temperature for 15 minutes

7. Set up charcoal grill for 2-zone cooking. Allow temp to stabilize at 450°

8. Sear the steak on the hot coal side of the grill for 2 minutes on each side (4 minutes total)

9. Transfer the steak over to the cool side of the grill

10. Cook until internal temp reaches 125° (usually start mushrooms here)

11. Remove from grill and let the steak rest for 10-15 minutes

12. Cut steak into thin strips

Mushrooms

1. Wash sliced cremini mushrooms

2. Place cast-iron pan on the hot side of the grill

3. Lightly coat the pan with olive oil

4. Add mushrooms to the cast-iron pan, cook for 5-7 minutes until mushrooms have desired char. Stir the pan throughout the cook

5. Add 1/4 stick of butter to the pan, mix in with the mushrooms

6. Once butter is fully melted, add minced garlic, Worcestershire, and Shiner Bock to the pan

7. Allow mixture to reduce slightly - about 2 minutes

8. Add salt and pepper to taste

9. Remove mushrooms from cast-iron pan and cover with foil until ready

10. Leave the remaining oils and beer in the pan to cook the fries

Fries

1. Using a fry cutter, slice the potatoes into fries and place in a large bowl

2. Coat the fries with olive oil

3. Add minced garlic, paprika, cumin, cayenne pepper, and salt to bowl

4. Mix everything together with your hands, ensuring fries are evenly coated with all the seasonings

5. Place the seasoned fries back on the cast-iron pan. Times will vary; cook until desired crispiness (usually 5-10 minutes)

6. Remove from the cast-iron pan

Sandwich

1. Open up the hoagie buns and spread butter on the internal surface

2. Place directly on the grill grates - butter side down - to toast, usually just a few seconds

3. Add steak, mushrooms, and provolone cheese to the sandwich

4. Place Sandwich on the cool side of the grill until the cheese melts

These are an excellent game day snack and a great opportunity to use some Shiner Bock mushrooms.