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Stonemill Bakehouse Chia & Supergrains Steak & Slaw Sandwich

Steak & Slaw Sandwich

Serves: 4

Prep Time: 1 Hour

Ready In: 1.5 Hours

What You'll Need:

8 slices Stonemill Bakehouse Chia and Supergrains bread.

FOR THE BEEF:

  • 700 gr Rib Eye or Sirloin Steak
  • ¼ cup Soy Sauce
  • 3 tbsp Brown Sugar
  • 1 tbsp toasted Sesame Oil
  • 1 Asian Pear, grated (or substitute with any type of sweet apple)
  • 2 tbsp minced Garlic
  • 1 tbsp grated Ginger
  • 4 Scallions, sliced into 1 “ pieces
  • 1 small Onion, thinly sliced
  • 1 tbsp toasted Sesame Seeds

FOR THE SLAW:

  • 1 cup shredded Red Cabbage
  • 1 cup shredded Napa Cabbage
  • 1 cup shredded Carrot
  • 1 cup julienned Red Pepper
  • 2 Mini Cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • Kosher Salt to taste

FOR THE SLAW DRESSING:

  • ¼ cup Rice Vinegar
  • 2 Tbsp freshly squeezed Lemon Juice
  • 1 tbsp Canola Oil
  • 1 tbsp toasted Sesame Oil
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 1 tsp grated Garlic
  • 1 tsp grated Ginger
  • ¼ cup Cilantro, chopped
  • Kosher Salt to taste

FOR THE SPICY MAYO:

  • ½ cup Mayonnaise
  • 1 tsp freshly squeezed Lime Juice
  • 1 tbsp Gochujang paste (Korean chilli paste. You can sub with Sriracha)

Featured Bread:

What You'll Need To Do:

  • Place the steaks in the freezer for about 30 minutes or until firm to the touch. This will make it much easier to thinly slice the beef.
  • In the meantime, place all the marinade ingredients in a large bowl except scallions and sliced onion. Whisk well until the sugar has dissolved.
  • Remove beef from freezer and cut into very thin strips, about 1/8 inch thick.
  • Add beef, onions and scallions to marinade mixture, toss to coat well, then cover and refrigerate for at least one hour or longer if possible.
  • While beef is marinating, start prepping the spicy mayo, the slaw and dressing.
  • In a small bowl, mix together mayonnaise, lime juice and gochujang paste or sriracha. Cover and refrigerate until ready to use.
  • For the slaw, toss all shredded vegetables, except mini cucumbers, into a large bowl. Using a vegetable peeler, thinly slice cucumber lengthwise into ribbons and add to the vegetable bowl. Mix well.
  • In a medium bowl, add all the dressing ingredients and whisk well to combine.
  • Pour dressing over vegetables, tossing together to mix well. Season with salt and set aside.
  • Remove beef from fridge. Heat a cast iron pan or heavy bottom skillet over medium heat and add a tbsp of vegetable oil. Working in small batches, lay the beef slices flat on the hot pan with some of the onions. Sear for about 2 minutes on each side then transfer to a plate.
  • Repeat until all beef and onions are cooked. Sprinkle with sesame seeds and toss to combine. Set aside and keep warm.
  • To assemble the sandwiches, lay the slices of Stonemill Chiaand Supergrains bread on a cutting board. Divide the spicy mayo onto all the slices of bread and spread to the edges.
  • Divide the beef and onion mixture on half of the bread slices then add the slaw on top of the beef. Close sandwich with remaining slice of bread.
  • Cut on the bias if desired and serve.

Featured Bread: