Steak, Mushroom, & Broccolini Sandwiches with Herbed Vinaigrette

Steak, Mushroom, Broccolini Sandwiches with Herbed Vinaigrette 

Steak & Mushroom Sandwiches 

3 pound rib-eye steak, sliced thinly 

1 tablespoon butter

1 tablespoon olive oil 

1 tablespoon chopped fresh thyme leaves

3 cups sliced cremini mushrooms 

1 medium onion, thinly sliced 

2 cups sliced broccolini 

2 garlic cloves, minced

8 hoagie (sub) rolls 

Sea salt and cracked black pepper 

Herbed Vinaigrette 

1 shallot, peeled and roughly chopped

1 garlic clove, roughly chopped

1 cup packed fresh basil leaves 

1 cup flat-leaf parsley leaves 

Zest of 1 lemon 

Juice of ½ a lemon 

1 tablespoon champagne vinegar 

½ cup extra virgin olive oil 

Sea salt and cracked black pepper 

When ready to cook, start the Traeger grill on smoke with the lid open until a fire is established (about 4 – 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 – 15 minutes. 

Place a cast iron skillet on the grill and preheat for 15 – 20 minutes, until smoking hot. 

While the pan is heating up, make the Herbed Vinaigrette. In a blender, combine shallot, garlic, basil, parsley, lemon zest and juice, vinegar, and olive oil, and pulse until smooth and combined, and the oil has emulsified. Season with sea salt and freshly cracked black pepper to taste. Set aside. 

Steak & Mushrooms time. 

Add the butter and olive oil to the pan to melt together. When melted, toss in the thyme, mushrooms, and onion, season with sea salt, and cook until translucent and the shrooms are starting to brown, about 10 minutes. Stir in the garlic and cook for 30 seconds, then add the rib eye and broccolini, and season with a pinch of sea salt and cracked black pepper. Cook for 4 – 5 minutes, or until desired doneness. Awesome. 

While the steak is cooking, toast your buns until golden brown alongside the steak. 

Divide the steak mixture into the toasted buns and serve with your herbed vinaigrette. So delicious!!