Ingredients
Ingredients
- of Redefine Flank Steak (200 g)
- 1 package
- Oil (28 ml)
- 2 tbsps.
- Buns \ Baguettes
- 2
For the marinade
- Soy sauce (7 g)
- 1 ½ tsp.
- Garlic clove, crushed (7 g)
- 1
- Sea salt (2 g)
- ½ tsp.
- Five-spice powder (2 g)
- ½ tsp.
For the pickle carrots
- Carrot, peeled and julienned (65 g)
- 1
- Lime, juiced (30 g)
- ½
- Caster sugar (4 g)
- 1 tsp.
For the garnishes
- A small bunch of coriander (40 g)
- Cucumbers (300 g)
- 2
- Spring onions (30 g)
- 4
- Red chili (10 g)
- ½
- Soft butter (30 g) *
- 2 tbsps.
- Mayonnaise
- 2 tbsps.
- Sriracha (30 g) *
Method
Make the Pickled Carrots. In a small bowl, combine julienned carrots, lime juice, and caster sugar. Mix well and let it sit for 30 minutes.
Prepare the Vegetables: Thinly slice the cucumbers, spring onions, fresh coriander leaves, and red chilies.
Prepare the Marinade. In a bowl, mix together soy sauce, garlic, five spice powder and sea salt. Set aside.
Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil, salt, and pepper. Sear the steak in the hot pan for approx. 3 minutes per side until a caramelised crust forms. Remove the cooked Flank steak from the pan and slice it thinly along the grain into 1 cm slices. Return the sliced Flank steak to the pan, add the marinade, and sear for another 2 minutes. Set aside.
Assemble the Sandwich. Slice the baguette lengthwise, leaving a hinge. Remove the center of the dough (you can freeze it for later use as breadcrumbs). Spread butter and mayonnaise inside the baguettes. Fill the baguette with sliced Flank steak along with its marinade, cucumber slices, spring onions, and pickled carrots. Drizzle sriracha sauce over the filling and sprinkle with fresh coriander leaves and sliced red chilies.
Bon appetite!
Made with
Redefine Flank SteakA masterpiece of flavours, texture and juiciness.View product →
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Vanessa