Thai Basil Steak Sandwich.
Ingredients
- 2 pounds skirt steak
- 1/4 cup extra virgin olive oil
- 1/3 cup honey
- 1/3 cup low sodium soy sauce or tamari
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 tablespoon chili paste
- 1 toasted baguette, halved and cut into 4-6 pieces
- gingered tahini or mayo, for spreading
- 1/3 cup sesame oil
- juice from 2 limes
- 1 tablespoon fish sauce
- 2 green onions, chopped
- 1/3 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1 mango, sliced or chopped
- 2 carrots, shredded
- 2 persian cucumbers, sliced
- 2 jalapeños, sliced
- 1/4 cup roasted peanuts, chopped
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Instructions
- 1. Add the steak to a ziplock bag, then add the olive oil, honey, soy sauce, garlic, ginger, and chili paste. Seal the bag and marinate 30 minutes or in the fridge as long as overnight.
- 2. Meanwhile, in a medium to large bowl, combine the sesame oil, lime juice, fish sauce, green onions, basil, cilantro, mangos, carrots, cucumbers, and jalapeños. Toss to combine.
- 3. Preheat your grill or grill pan to high.
- 4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
- 4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
- 5. Spread the toasted baguette with tahini. Top with sliced steak and salad. Sprinkle with peanuts. Enjoy!
- 5. Spread the toasted
- baguette with tahini. Top with sliced steak and salad. Sprinkle with peanuts. Enjoy!
Source
Original recipe: View Original
