Flatiron Steak Sandwich With Cucumber, Ginger Relish & Ghost Chili Aioli

Name: Flatiron Steak Sandwich With Cucumber, Ginger Relish & Ghost Chili Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 283 grams canola oil; 1 dried ghost chili; 4 ciabatta rolls; 237 milliliters cilantro leaves; 237 milliliters seedless cucumber, cut into 2-inch julienne; 1 egg; 1 egg yolk; 454 grams flat iron steak; 2 Tbsps fressh ginger, peeled and cut into 2-inch julienne; 1 Tbsp fresh squeezed lemon juice; 1 lime, cut into 8 wedges; 1 teaspoon olive oil; 1 pinch each salt and pepper

Flatiron Steak Sandwich With Cucumber, Ginger Relish & Ghost Chili Aioli might be just the American recipe you are searching for. For $2.95 per serving, you get a main course that serves 4. One serving contains 1011 calories, 29g of protein, and 87g of fat. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up olive oil, cilantro leaves, egg, and a few other things to make it today. To use up the egg yolk you could follow this main course with the Apricot Crumbles as a dessert. It is a good option if you're following a dairy free diet.

Instructions

In a small bowl cover the chili with very hot water.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Let sit about 1 hour until softened. Discard water, dry the chili, remove the seeds (optional) and roughly chop it. Be careful as this chili is very hot.In a blender, add egg yolk, egg, lemon juice and chili (these little peppers pack a lot of heat, so add as much as you can stand). Blend until fairly smooth. While the blender is on, drizzle in canola oil until the aioli emulsifies and thickens to your liking (you might not use all the oil) then add a pinch of salt to taste.Season the meat on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Cooking Oil

Egg Yolk

Peppers

Aioli

Chili Pepper

Seeds

Water

Meat

Salt

Egg

Equipment you will use

Blender

Heat the olive oil in a large cast-iron skillet set over high heat, until very hot. It must be an iron skillet to retain as much heat as possible.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place steak in the hot pan.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Let sear for 2 to 3 minutes until well browned. Flip to the other side and let sear for 2 to 3 minutes.

Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes. Insert a meat thermometer into the thickest part of the steak. 120°F for very rare, 125°F for rare, or 130°F for medium rare. When the desired temperature is reached, remove the steak from the pan to a cutting board and let rest for 10 minutes. Thinly slice the meat against the grain.Slice the ciabatta rolls in half, scoop out some of the soft interior bread, creating a well.

Ingredients you will need

Ciabatta Roll

Bread

Grains

Steak

Meat

Equipment you will use

Kitchen Thermometer

Cutting Board

Frying Pan

Spread some of the ghost pepper aioli onto the top halves of the rolls.

Ingredients you will need

Pepper

Spread

Aioli

Roll

Layer the sliced meat on the bottom halves of the rolls followed by a generous amount of the cucumber, ginger and cilantro.

Ingredients you will need

Cilantro

Cucumber

Ginger

Roll

Meat

Drizzle with lime juice. Close the sandwiches and serve with more aioli and lime wedges.

Ingredients you will need

Lime Wedge

Lime Juice

Aioli

Equipment

Ingredients

Servings:

283grams

canola oil 1

dried ghost chili 4

ciabatta rolls 237milliliters

cilantro leaves 237milliliters

seedless cucumber, cut into 2-inch julienne 1

egg 1

egg yolk 454grams

flat iron steak 2Tbsps

fressh ginger, peeled and cut into 2-inch julienne 1Tbsp

fresh squeezed lemon juice 1

lime, cut into 8 wedges 1teaspoon

olive oil 1pinch

each salt and pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.