Dinner Tonight: Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise
Dinner Tonight: Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise takes around 30 minutes from beginning to end. This main course has 424 calories, 33g of protein, and 14g of fat per serving. This recipe serves 4 and costs $3.68 per serving. 62 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for valentin day. It is a good option if you're following a dairy free diet. Head to the store and pick up sub rolls, sugar, english cucumber, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 85%, this dish is great. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Steak Sandwich with Corn, Tomato, and Avocado, Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing, and Dinner Tonight: Seared Salmon Salad with Roasted Shallot and Chile Dressing.
Servings: 4
Ingredients:
1 ancho chile
1 teaspoon canola oil
2 chiptole chiles (not the kind from the can)
1 cup cilantro leaves
1 large egg yolk
2 cups English cucumber, peeled, cored, and julienned
2 tablespoons fresh ginger, peeled, and julienned
½ teaspoon minced garlic
Juice of 1 lime
juice from 1 lime
½ teaspoon kosher salt
kosher salt and freshly ground black pepper
1 pound flank steak, flatiron steak, or skirt steak
4 cibatta rolls sliced in half cross-wise (or ciabatta bread cut into four sections, and then sliced in half cross-wise)
¼ teaspoon sugar
Equipment:
frying pan
stove
tongs
food processor
bowl
kitchen thermometer
Cooking instruction summary:
Procedures 1 For the black chile mayonnaise: If using a gas stove, turn one of the burners on high. Hold one of the chipotle chiles with a pair of tongs right over the flame and char it on all sides. It will puff up slightly, and then turn black. Set the chile aside, and repeat with the second chipotle chile, and the ancho chile. If you don't have gas stove, set a cast-iron skillet over high heat, and char the chiles on the skillet. When the chiles are cool to the touch, discard the stems and remove the seeds from the ancho. 2 Toss the chiles into a food processor and finely grind. Transfer to a bowl and pour in the 1 cup of oil. Stir well. Without cleaning the food processor, add in the egg yolks, garlic, lime juice, sugar, salt, and two tablespoons of water. Process until combined. With the motor running, slowly drizzle in the chile oil in a steady stream. The mayonnaise should be thick and creamy. 3 For the steak sandwich: Season the steak with salt and pepper on both sides. Pour the teaspoon of oil into a cast-iron skillet set over high heat. When just beginning to smoke, add the steak. Cook until well-browned on the bottom, about five minutes, and then flip. Cook until well-browned on that side, about another five minutes. Check its temperature with a meat thermometer; it should register about 140 degrees. If so, set aside and let rest for five minutes. (If it is below 140 degrees, cook for another minute or two on each side.) Then thinly slice the meat against the grain. 4 Scoop out some of the middle of each piece of ciabatta. Spread one tablespoon of the black chile mayonnaise on each top half. Divide the steak, cucumber, ginger, and cilantro between the four bottom halves. Drizzle each with lime juice, and season with salt. Place the top halves on each, mayonnaise side down. Serve.
Step by step:
1. 1
2. For the black chile mayonnaise: If using a gas stove, turn one of the burners on high. Hold one of the chipotle chiles with a pair of tongs right over the flame and char it on all sides. It will puff up slightly, and then turn black. Set the chile aside, and repeat with the second chipotle chile, and the ancho chile. If you don't have gas stove, set a cast-iron skillet over high heat, and char the chiles on the skillet. When the chiles are cool to the touch, discard the stems and remove the seeds from the ancho.
3. 2
4. Toss the chiles into a food processor and finely grind.
5. Transfer to a bowl and pour in the 1 cup of oil. Stir well. Without cleaning the food processor, add in the egg yolks, garlic, lime juice, sugar, salt, and two tablespoons of water. Process until combined. With the motor running, slowly drizzle in the chile oil in a steady stream. The mayonnaise should be thick and creamy.
6. 3
7. For the steak sandwich: Season the steak with salt and pepper on both sides.
8. Pour the teaspoon of oil into a cast-iron skillet set over high heat. When just beginning to smoke, add the steak. Cook until well-browned on the bottom, about five minutes, and then flip. Cook until well-browned on that side, about another five minutes. Check its temperature with a meat thermometer; it should register about 140 degrees. If so, set aside and let rest for five minutes. (If it is below 140 degrees, cook for another minute or two on each side.) Then thinly slice the meat against the grain.
9. 4
10. Scoop out some of the middle of each piece of ciabatta.
11. Spread one tablespoon of the black chile mayonnaise on each top half. Divide the steak, cucumber, ginger, and cilantro between the four bottom halves.
12. Drizzle each with lime juice, and season with salt.
13. Place the top halves on each, mayonnaise side down.
14. Serve.
Nutrition Information:
covered percent of daily need
