- Prep time
- 2 hours PT2H
- Cook time
- 10 minutes PT10M
- 6 servings
This sandwich is perfect for outdoor grilling, especially when served with homemade steak sauce. Extra blackening spice and steak sauce can both be kept in airtight containers for up to 3 months.
- 1 cup ketchup
- ¼ cup soy sauce
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Sriracha sauce
Blackening Spice Rub:
- ¼ cup salt
- ¼ cup ground white pepper
- ½ cup black pepper
- ⅓ cup cayenne pepper
- ½ cup dried oregano
- ½ cup garlic powder
- ½ cup onion powder
- ½ cup paprika
- ½ cup ground cumin
- 6 top sirloin steaks, 6 ounces each
- 1 red onion, sliced
- 1 loaf Pugliese bread
- 1 cup spring mix salad
- 2 tomatoes, sliced
- 2 avocados, peeled and sliced
To make the steak sauce, combine all ingredients and let the flavors blend; this can be done a day in advance.
For the blackening spice rub, mix all spices together thoroughly and store in an airtight container until needed.
Rub the spice blend generously on the steaks and grill to desired temperature. While the meat is cooking, rub spice on onion slices and grill with the steak.
When meat is done, let rest for 5 minutes and cut into 5 slices for each sandwich.
Slice bread and toast on grill.
Build sandwich with bread first, followed by spring mix, tomatoes, steak, onions and avocados.
Serve the homemade steak sauce on the side. Since this is an open-faced sandwich, serve with knife and fork.
Techniques used in this recipe:
- coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.