Invented by French chef Phillipe Mathieu in sunny southern California in the early part of the 20th century, this sandwich gets the Adam Perry Lang treatment with the addition of smoky barbecued beef.
To cook the steak in the oven, position a rack in the center of the oven, and heat the oven to 425°F. Put the steak on a rack set over a rimmed baking sheet. Roast for 15 minutes. Lower the heat to 300°F, and cook for 10 minutes. Generously brush with the glaze, return to the oven, and cook about 7 minutes for medium rare, brushing with the glaze once or twice more
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I would rate this recipe higher than a 3; however, unless you have a way to cut the meat into very thin slices as pictured, the meat is a little chewy. Another cut of meat might work better. The Au Jus and seasonings were good but can be too spicy for kids or adults who don't like heat.
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