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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
Marinate:
2 Tbsp rice vinegar
2 Tbsp light brown sugar
2 Tbsp reduced-sodium soy sauce
2 Tbsp canola oil
1/4 cup grated fresh ginger
2 tsps chili-garlic sauce or more to taste
4 scallions, ends trimmed and thinly sliced
1 1/4 lbs flank steak
Sandwich Spread:
1/4 cup reduced-fay mayonnaise
1 Tbsp honey
2 tsps chili-garlic sauce
Sandwich:
8 (3/4-inch-thick) slices crusty bread
1 Tbsp extra-virgin olive oil
3 cups loosely packed watercress or arugula
In a small bowl, whisk together the vinegar, brown sugar and soy sauce until sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce and scallions.
Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well om both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.
Meanwhile, in a small bowl, stir together the mayonnaise, honey and chili-garlic sauce. Set aside.
Brush both sides of the bread slices lightly with olive oil.
Grill the steak until the underside is well-browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.
Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayo on each toasted bread slice. Arrange the steak over four of the slices. Top with watercress or arugula and the remaining bread slices.
Makes 4 sandwiches.
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Ginger-Soy Marinated Flank Steak Sandwich
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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
Marinate:
2 Tbsp rice vinegar
2 Tbsp light brown sugar
2 Tbsp reduced-sodium soy sauce
2 Tbsp canola oil
1/4 cup grated fresh ginger
2 tsps chili-garlic sauce or more to taste
4 scallions, ends trimmed and thinly sliced
1 1/4 lbs flank steak
Sandwich Spread:
1/4 cup reduced-fay mayonnaise
1 Tbsp honey
2 tsps chili-garlic sauce
Sandwich:
8 (3/4-inch-thick) slices crusty bread
1 Tbsp extra-virgin olive oil
3 cups loosely packed watercress or arugula
In a small bowl, whisk together the vinegar, brown sugar and soy sauce until sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce and scallions.
Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well om both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.
Meanwhile, in a small bowl, stir together the mayonnaise, honey and chili-garlic sauce. Set aside.
Brush both sides of the bread slices lightly with olive oil.
Grill the steak until the underside is well-browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.
Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayo on each toasted bread slice. Arrange the steak over four of the slices. Top with watercress or arugula and the remaining bread slices.
Makes 4 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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