Spicy steak sandwich with garlic spoon sweet

• 4 slices sourdough bread 
• 450g flank steak
• 2tsp "be sweet" garlic and basil spoon sweet (slightly drained)
• 3tbsp mayonaise
• 1/2 cucumber, cut in sticks
• 10 cilantro sprigs
• 1 hot red pepper
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 tbsp sugar
• 2 tsp sesame oil
• 1 clove garlic, minced
• 1/4 tsp fresh grained pepper
• 1 carrot
• 110g radish, julienned
• 1 tsp salt
• 1/4 cup rice vinegar

Step 1: Start by whisking together fish sauce, soy sauce, vegetable oil, sugar, sesame oil, garlic and pepper. Then add steak, cover and refrigerate for 30 minutes or more (up to 24 hours). 
Step 2: Meanwhile, in bowl, toss together carrot julienned, radish, 1 tbsp of the sugar and half of the salt; let stand for 10 minutes until softened. When ready rinse under cold water and drain. 
Step 3: Dissolve remaining sugar and salt by whisking together in rice vinegar. Add the carrots, cover and refrigerate for 1 hour or more (up to 2 days). Drain well.
Step 4: Drain steak and put in large ovenproof skillet; sear steak over medium-high heat for 2 minutes per side. Transfer to 200°C oven and cook for up to 15 minutes. Let it cool.
Step 5: Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing across the grain.
Step 6: Spread the slices of bread with mayonnaise; Sandwich beef, "be sweet" garlic and basil spoon sweet, cucumber, carrot mixture, cilantro, and hot pepper (if using) on bread.


Servings: 4

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