Father’s Day Smoked Hanger Steak Sandwich with Cheese Sauce & Crispy Onions

1. Trim the hanger steak, slicing the two sides away from the central membrane. Then, trim off any extra fat and silverskin. Before you begin cooking, season the steaks on all sides and place them onto a rack to dry brine. You can do this 45 minutes up to the day before.
2. While you wait for your steaks to dry brine, prep the onions by slicing them thin and soaking them in the buttermilk. Prepare the seasoned flour and set it aside.
3. When you are ready to grill, prepare an indirect setup, either a gas grill or a charcoal grill. Preheat to 300 to 325°F (149 to 163°C). Include a chunk of your favourite smoking wood, or fill a smoker box with your favourite chips, and place a grill-safe saucepan or cast-iron skillet over the lit burner.
4. Preheat a stainless steel wok on the side burner, preheating your oil to 375°F (191°C).
5. Place the steaks over the “off” side of the grill, smoking them gently until they reach an internal temperature of around 115 to 120°F (46 to 49°C). While the steak is smoking, add the cheeses and cream to the saucepan. Move the saucepan, using heat-resistant gloves, off the heat, but leaving it on the grill. Close the lid.
6. Take the onions directly from the milk and dredge them in flour. Shake off any excess flour, and, working in batches, fry them for 3 to 4 minutes until golden and crisp.
7. Place them onto a tray lined with a paper towel and season with salt immediately.
8. When the steaks are up to temperature, stir the creamy cheese sauce until it comes together, then keep warm. Remove the steaks from the main grill and sear them over high heat until char marks form, and they reach an internal temperature of 125 to 130°F (52 to 54°C). You can do this on the SIZZLE ZONE® or by cranking up the main burners on your grill. Optionally, brush with a light coating of BBQ sauce. Then, remove from the heat and rest them.
9. Toast the baguette and assemble. Bottom layer is mayo and pickles, top with heaps of sliced steak, then a generous drizzle of your creamy cheese, pack with crispy onions, and finally a drizzle of a little more BBQ sauce.
10. Pair this fantastic sandwich with a complementary Brown Ale whose caramelized notes will mirror the steak and smoke while enhancing the sharpness of the cheese sauce. A farmhouse-style Saison will be carbonated and dry to cut through the creamy cheese and smoky meat. Complement your sandwich with an earthy, high-tannin, and dark fruit-forward wine, like a Syrah, which will match the energy of your smoked beef and cheese sauce. A great contrasting wine for this meal would be a highly acidic and red fruit-filled Cabernet Frank to provide a cleansing sip between bites and leave you craving more.

Serve it hot off the grill with a cold brown ale or a bold Syrah, and you’ve got a Father’s Day meal worth remembering. Whether you’re cooking at the cottage or in your own backyard, this sandwich brings together smoke, crunch, and creamy richness in every bite. Give it a go and make it your new summer staple.

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Happy Grilling!