4 8 oz striploin beef steaks
¼ cup steak spice
2 tbsp chopped fresh dill
Drizzle olive oil

Chimichurri Sauce
1 cup flat-leaf parsley
1/4 cup fresh cilantro
½ cup fresh oregano
4 green onions, cut into 2-inch lengths
8 cloves garlic
1 jalapeño peppers, halved lengthwise, seeds removed
1/4 cup malt vinegar

Steak Sandwich
2 medium onions, sliced
2 cups sliced mushrooms
4 slices bacon, cooked crisp, chopped coarsely (or European-style bacon for the grill)
¼ cup   olive oil
Salt and pepper to taste
4 buns or bread of your choice
125 g creamy blue cheese
¼ cup olive oil
1 tbsp cracked black pepper
1 tsp red chili flakes
1 tsp ground cumin
Kosher salt to taste


In a blender combine parsley, cilantro, oregano green onion, garlic, jalapeño, and vinegar. Blend until smooth. With the motor running on the blender drizzle olive oil in a steady stream to incorporate. Add black pepper, chili flakes and cumin and season to taste with kosher salt. Set aside.

Rub the steaks with the BBQ spice, pressing the seasoning into the meat. Fire up your grill.
Sear the steaks on both sides for 1-2 minutes per side. After the initial sear move the steaks to an indirect part of your grill and baste with chimichurri. Close lid, maintaining a grill temperature of about 400-500 degrees and let the steaks indirectly roast for 12-15 minutes for medium rare to medium doneness. Remove steaks from grill and let rest for 5 minutes
Serve with extra chimichurri.

In a large fry pan fry the bacon over medium heat until crispy, remove from pan, set aside, turn heat up to medium high and add onions and mushrooms and sauté, stirring frequently until tender, about 10 minutes. Season to taste with salt and pepper, set aside keeping warm.
Cut the buns in half and brush each side with a tbsp of chimichurri sauce, set aside.
Fire up your grill. Season steaks, grill to desired doneness, I recommend medium rare
Schmeer with chimichurri sauce, set aside keeping warm. Toast buns cut side down, flip, spread liberally with creamy blue cheese, top with sauteed onions, mushrooms and bacon. Slice steak and place 4-5 slices of steak atop the pile. Add some arugula, raw red onion and top it off with the toasted bun lid.