Flame grilled steak sandwiches

➊ Prepare the grill for direct and indirect grilling and set it to around 180-200 °C. For the tapenade, roast the pine nuts in a cast iron pan or in the inverted lid of the Dutch oven over the fire without adding any fat until they are nicely browned. Roughly chop the olives and capers and mix with the roasted pine nuts and the pecorino. Then stir in the olive oil and season with pepper.

➋ For the sauce, cut the mushrooms into slices and sauté them in a pan with a little olive oil, then deglaze with the stock. Mix everything well and stir in the cooking cream, season with pepper.

➌ Season the meat all over with salt and pepper and grill it on all sides using the direct grilling zone, then let it cook in the indirect grilling zone until it is cooked to the desired degree. Then let it rest for 10 minutes and cut into thin slices.

➍ Place a cast iron sandwich maker over direct heat and allow to heat up. In the meantime, drizzle the slices of white bread with a little olive oil and build the two sandwiches as follows: First, place the mushrooms on the bottom slice of white bread, then the slices of meat and add a little of the tapenade to each one, then finish with the second slice of white bread.

➎ Brush the heated sandwich iron with a little olive oil and bake the sandwiches one after the other over direct heat, turning them regularly. The white bread slices should be nice and brown and crispy on the outside. If you don't have a sandwich iron, simply fry the sandwiches in a pan.