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Steak sandwich
Make your own togarashi mayo to top on this decadent sandwich made with tender steak, peppers, and onions.
YIELDS
4
Ingredients
Togarashi Mayo
- 6 tablespoons mayonnaise
- 1 1/2 teaspoons togarashi powder
- 1/4 teaspoon lime juice
- Kosher salt, to taste
- Freshly ground black peppercorns, to taste
Steak and Veggies
- 2 lbs ribeye steak
- 2 cups chopped shishito or padron peppers
- 4 cups julienned white onion
- 2 tablespoons olive oil
Assemble
- 4 demi baguettes
Directions
Togarashi Mayo
- In a clean bowl add mayo, togarashi powder, and lime juice. Mix well, season to taste, and set aside.
Steak and Veggies
- Using a very sharp thin-bladed knife, slice the ribeye as thin as possible. Place on a plate in the fridge.
- Heat a large pan to medium-high heat and add olive oil. Add onions and saute until browned and softened but still slightly crunchy, approximately six minutes. Season with salt to taste. Remove onions from pan and immediately add peppers, saute over high heat till just softening, approximately three minutes. Season with salt to taste. Remove from pan.
- In the same pan, add the sliced steak and season with salt and pepper. Once nearly cooked to your desired doneness, add saute peppers and onions to the pan. Mix well. Remove from heat.
Assemble
- Split the baguettes open, using a bread knife.
- Spread the Togarashi Mayo equally between the insides of the four baguettes.
- Divide the beef/veggie mixture equally into the four baguettes. Serve hot and enjoy!
