Korean-inspired steak sandwich

Lou

11 months ago

A ribeye steak sandwich never tasted so good

When it comes to sandwiches, it’s hard to beat this Korean-inspired steak sandwich.

1 medium to large ribeye steak
2 tbsp soy sauce
2 tbsp gochujang paste (supermarkets will sell it or substitute it for Sriracha)
1 thumb-sized piece of ginger – peeled and minced
2 tbsp light brown sugar
2 tbsp rice wine
3 garlic cloves – peeled and minced
½ tsp black pepper
1 tbsp toasted sesame oil
1 tbsp vegetable oil
½ red bell pepper – de-seeded and sliced
½ yellow bell pepper – de-seeded and sliced
2 small baguettes, cut into 4 pieces, then each lengthways to open them up for the filling
75 g mature cheddar cheese, grated
½ small red onion – peeled and sliced
3 spring onions – scallions, sliced into thin strips

Place the steaks in the freezer for 30 minutes to firm up (this will make it easier to slice thinly).
Remove from the freezer and slice into thin (2mm) strips.
Place in a bowl and add the soy sauce, gochujang, ginger, sugar, rice wine, 2 minced garlic cloves, black pepper, and sesame oil. Mix together, cover, and allow to marinate for 30 minutes (place in the fridge if marinating for longer than that).
Once marinated, heat the vegetable oil on high heat in a large frying pan. Add the steak, and fry for 4-5 minutes, turning occasionally until cooked and just starting to caramelise.
Remove the steak from the pan and place on a plate to rest for 2-3 minutes.
Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan.
Preheat the toasty machine.
Take 2 pieces of baguette, spread some butter to the outside, place butter-side-down, and add your fillings – peppers, steak slices, cheese, red onion, and spring onion.
Place in the toasty machine and gently press down for a few minutes until golden and the cheese has melted.
Remove and enjoy.

References:

Recipe inspired by: The Kitchen Sanctuary

Check out another great steak sandwich, Philly Steak sandwich.