Plated + Served: Steak Salad Sandwiches
I’m not a big sandwich eater any more (trying to cut out the bread you know), but sometimes I want something big and hearty, especially as the weather gets cooler.
Steak and salad pair beautifully, so why not marry them in a delicious sandwich slathered with spicy Sriracha mayonnaise?
I used my vinaigrette dressing on the salad, but you can use your favorite. The same goes for the Sriracha mayo: if you don’t have any Sriracha or don’t like it, a simple Dijon mustard also tastes magical.
This sandwich is also a great way to use leftovers. But flank steak cooks so fast on top of the stove or on the grill, it’s a quickie dinner option.
Hmmm… I might have to re-consider my self-imposed bread-ban.
Do you eat sandwiches for dinner?
Steak Salad Sandwiches
prep: 20 minutes
cook: 10 minutes
you’ll need…
1¼ lb. flank steak, seasoned with salt and pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Sriracha Sauce (more or less to taste)
2 cups mixed spring greens or chopped lettuce
¼ cup vinaigrette
½ red onion, thinly sliced
4 large sandwich rolls, split
let’s get to it…
Heat a large fry pan or cast iron skillet on medium high for 2 minutes. Place steak on pan and cook for 5 minutes. Flip and cook 3 to 5 minutes longer or until cooked to your liking (about 10 minutes for medium rare (130°F); set aside and cover with foil to keep warm.
Whisk mayonnaise, lemon juice and Sriracha Sauce in a small bowl; set aside.
Place greens and sliced onion in a medium bowl. Drizzle on vinaigrette (or your favorite dressing); toss until lettuce is coated.
Spread the Sriracha sauce on each of the split rolls. Thinly slice the steak against the grain and divide the steak and salad evenly between four of the rolls. Top with remaining roll and serve.
