BBQ Steak Sandwich
3 (1-lb.) boneless beef sirloin steaks (1 inch thick)
2 tablespoons vegetable oil
1/4 cup barbecue-style steak rub
1 (12-oz.) bottle chili sauce
1/3 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke, if desired
6 rustic Baguette rolls, split
Heat grill. Brush steaks with oil; sprinkle with steak rub. In
medium bowl, stir together all remaining ingredients except buns.
Reserve half of the sauce in small bowl (remaining sauce will be
brushed over steaks during grilling).
Place steaks on gas grill over medium heat or on charcoal grill 4
to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes for
medium-rare or until of desired doneness, turning once and brushing
generously with remaining sauce. Place rolls on grill, cut side down,
during last few minutes of grilling; grill until toasted.
Remove steaks from grill. Cover loosely with foil; let stand 5
minutes. Slice thinly across the grain. Add any juices from steak to
reserved sauce in bowl. Divide beef among rolls; drizzle reserved
sauce between layers of beef. Serve any remaining sauce on the side