Steakage, the ultimate steak sandwich

Cut the fully trimmed flat iron steak into thick strips about as wide as they are thick, matching the width of a hot dog bun.

Season generously with salt and black pepper.

Grill the mushrooms in large attached pieces five or six minutes until they wilt and take grill marks and a little caramelization.

Cut off the base where the stems meet, separate the mushrooms and toss with salt, pepper, sherry vinegar and extra virgin olive oil.

Grill the steak strips three or four minutes per side to medium rare and rest them a couple of minutes.

Dress the bun with plenty of mayonnaise, a little arugula, quartered cherry tomatoes, a big spoon of the warm grilled mushroom salad and the barbecue vinaigrette, then lay the steak in.