Flatiron Steak with Cucumber and Ginger Salad and Black Chile Mayonnaise
In steak sandwiches, the meat is usually paired with onions, cheese, or similarly rich flavors. We wanted something lighter and brighter, something, say, that a person might opt for at lunchtime without needing to nap afterwards. And so we use fresh ginger (which we julienne like a vegetable rather than shred, mince, grate, or sprinkle as a spice) and cucumber, both very refreshing. While Black Chile Mayonnaise (page 177) does add a touch of richness, this is still a very light red meat sandwich.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
Season the meat with salt and pepper. Heat the oil in a large cast-iron skillet over high heat. Add the steak and sear for about 5 minutes on each side. Remove from the heat and set aside to rest for 5 minutes. Thinly slice the meat against the grain.
Step 2
Slice the ciabatta rolls in half and scoop out as much bread as possible. Spread the mayonnaise on the top halves of the rolls. Layer the sliced meat on the bottom halves and top with a generous amount of the cucumber, ginger, and cilantro. Drizzle the lime juice on top and season with salt. Close the sandwiches, cut into halves, and serve.
