ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
For this recipe I always recommend getting everything prepared before you start cooking because once everything is done off the grill you will want to build the sandwich right away! You'll find all the ingredients above but feel free to make it your own. Once you have all your ingredient ready, start cooking by caramelizing your red onions. In a skillet, mix together your red onions, water, balsamic vinegar, and brown sugar. Mix everything together well and then let cook for about minutes stirring occasionally. PRO TIP: Hold a few raw red onions back so that you can place them onto your sandwich at the end.
After you red onions are carmilized and cooked the way you like them, mix together your coals and allow them to get roaring hot. While the coals are coming up to tempreture prepare your steaks by applying a little bit of olive oil to the outside followed by our Postal Barbecue MAD COW Rub. Once the steaks have been prepared, place them onto the grill over the direct hear for about 1 minute on each side twice to start making sure to spin the grate between each flip (this is called the cold grate technique). After the steak has seared for 4 minutes total use an instant read thermometer to get an idea of how cooked the steak is. At this point you can either choose to do another couple flips to give a more powerful sear or place it onto the indirect side of the grill to continue coming up to your target tempreture. For these steaks, I brought them up to about 127F so that they would rest up to about 132F which is a perfect medium rare.
When both the red onions and steak are done cooking, place your bread over the coals to give a light toasting and then start building your steak sandwich. We started with our garlic mayo, caramelized red onions, steak, cheese (which we then melted with our grill blazer), arugula, raw red onions, pickled jalapenos, and then lastly some course dijon mustard on our top bun. Slice it on an angle and it's time to feast!