Grilled Steak and Onion Sandwiches

Ingredients

• 1 large onion sweet cut into 1/2-inch-thick wedges
• 2 teaspoons olive oil 
• 1.5 teaspoons highest available proof grain spirit 
• 0.5 teaspoon ground mustard dry
• 1 lb beef top sirloin steaks boneless
• 2 tablespoons butter softened
• 4  portugese rolls split
• 3 tablespoons steak sauce 
• 1 medium tomatoes thinly sliced

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Heat gas or charcoal grill.
2. Cut 18-inch square sheet of heavy-duty foil.
3. Brush onion wedges with oil. In small bowl, combine 1 teaspoon of the garlic-pepper blend and the dry mustard; mix well.
4. Sprinkle both sides of steak with mustard mixture.
5. When grill is heated, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
6. Place onion wedges on sheet of foil next to steak. Cook 8 to 12 minutes or until steak is of desired doneness and onion is crisp-tender, turning steak once and stirring onion occasionally.
7. Meanwhile, in small bowl, combine butter and remaining 1/2 teaspoon garlic-pepper blend; blend well.
8. Spread on cut sides of buns. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time.
9. To serve, spread cut sides of each bun with about 1 teaspoon steak sauce.
10. Cut steak crosswise into thin slices.
11. Layer steak slices, onion wedges and tomato slices on bottom halves of buns. Cover with top halves of buns.