Marinating flank or skirt steak can turn an inexpensive piece of meat into a delicious and tender meal. Cutting it thinly on a bias is also great for sandwiches, which is what we decided to do. Utilizing Asian influences makes this sandwich even more flavorful and robust. In addition to the marinade, we also drizzled it with an sesame-ginger dressing that enhanced the overall experience. Since the steak only needs to marinade for 30 to 40 minutes, it makes for an easy weeknight meal that is both satisfying and delicious.
INGREDIENTS
- 1 lb Skirt or Flank Steak
- 4 Garlic Cloves – minced
- 1/4 cup Soy Sauce
- 1/4 cup Fresh Lime Juice
- 2 tbsp Sesame Oil
- 2 tbsp Chili Paste (Sambal)
- 1 tbsp Fresh Ginger Root – chopped
- Sandwich Rolls
- 2 tbsp Vegetable Oil
- Asian Salad Mix
- Sesame-Ginger Dressing – store bought or home made
INSTRUCTIONS
Combine the garlic, ginger, chili paste, soy sauce, lime juice, and sesame oil in a medium bowl and whisk thoroughly. Place the steak in a plastic bag and poor the marinade over the steak, ensuring that the steak is completely covered. Let the steak rest in the marinade for about 30 to 40 minutes. Heat a cast iron skillet or grill pan over medium-high heat with the vegetable oil. Once the pan is hot, remove the steak from the marinade and place it in the pan. Cook for 3 to 4 minutes and then flip and continue cooking the other side for another 3 to 4 minutes. Remove the steak from the pan and let it rest for 10 minutes and then cut across the grain into thin strips. Place the steak onto the rolls, top with Asian lettuce mix, and drizzle with the sesame-ginger dressing.
