Chuck Steak Sandwich

Welcome to our mouthwatering world of flavors! Prepare yourself for an extraordinary culinary experience with our Chuck Steak Sandwich Grilled on Rotisserie. Bursting with succulent flavors and tantalizing aromas, this sandwich will take your taste buds on a delightful journey.

Ingredients

2,4 kg chuck steak
3 red bell peppers
3 white onions
10 cloves of garlic
20 grams fresh parsley
1 tbsp fresh thyme
2 tbsp paprika powder
2 tbsp onion powder
1 tbsp black pepper
2 tbsp light sea salt
8 small baguettes
2 tomatoes
1 red onion
1 cabbage

Instructions

Get a hold on around 4 beautiful marbled chuck steaks.
Fire up your Grill for a medium heat and put 3 red bell peppers in along with 2 white onions without peeling them.
Let them char up until they have a light charred and blackened.
Wrap them in aluminium foil and let it rest for 10 minutes before unpacking them.
Quarter the bell peppers and the onion and put therm in a large blender.
Add 10 cloves of garlic, 20 grams of fresh parsley, 1 tbsp of thyme leaves, 2 tbsp of paprika powder, 2 tbsp of onion powder, 1 tbsp of ground black pepper and 2 tbsp of table salt.
Grind it down into a fine powerful tasting salty puree.
Put the chuck steak in a aluminium tray and layer it with the marinade in between.
Mix the chuck steak together with the marinade by hand, cover it up with foil and set it in the fridge for at least 24 hours.
Slice a white onion in half with the coat still on.
Put the onion on the rotisserie skewer followed up with the slabs of marinated chuck steak.
Cut off the pieces that are sticking out and re-attach them to the skewer. You'll end up with a beauifull looking kebab like rotisserie skewer. Finish with the other half of the onion and secure the skewer on both sides.
Fire up the Napoleon and do a test run for your skewer if it hits anything like for example the grill grates. I recommend taking them out and check if you hit any flavorizer bars and otherwise cutting those pieces of.
Set a dripping tray underneath the skewer and close the lit to let it roast on a medium heat.
After around 1 hour it's time to slice off the floppy bits that are already cooked. Now that the skewer is more equal it's time to turn on the back burner to get more power and heat.
From this point on you can actively persue the slicing of the meat because it will keep on getting crunchy and therefor create more cooked meat.
Serve the sliced chuck steak on a small baked baguette with some tomato and/or cabbage and sink your teeth into this beautiful sandwich.