A delicious Korean Steak Sandwich featuring marinated flank steak and a zesty garlic mayo.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Sandwich
Method:Grilling
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon black pepper
4 hoagie rolls
1 cup shredded lettuce
1/2 cup sliced cucumbers
1/2 cup sliced jalapeños (fresh or pickled)
1/4 cup mayonnaise
1 teaspoon sriracha (adjust to taste)
1 teaspoon lime juice
Instructions
In a small bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, and black pepper. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, prepare the garlic mayo by mixing mayonnaise, sriracha, and lime juice in a small bowl. Adjust the sriracha to your preferred spice level.
To assemble the sandwiches, slice the hoagie rolls in half and spread a generous amount of garlic mayo on both sides. Layer the shredded lettuce, sliced cucumbers, and jalapeños on the bottom half of each roll. Top with the sliced steak and close the sandwich.
Serve immediately and enjoy your flavorful Korean steak sandwich!
Notes
For a vegetarian option, substitute the flank steak with grilled portobello mushrooms marinated in the same sauce.
Add sliced avocado or a sprinkle of sesame seeds for extra flavor and texture.