Asian Empire Sandwich

Asian Empire Sandwich

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Flank Steak Ingredients

  • 1 ½ lbs. flank steak, sliced thin after tenderizing*
  • ¾ C reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • juice of 1 lime
  • 2 T Pioneer® Sugar
  • 1 T vegetable oil

Kimchi Slaw:

  • 2 Michigan Empire apples, julienned
  • ½ C Napa cabbage, julienned
  • ½ C purple carrots, julienned
  • ¼ C sweet onions, sliced thin
  • 1-inch piece of ginger, finely grated
  • 1 T Pioneer® Sugar
  • ¼ tsp. salt
  • 1 T gochujang (Korean chili sauce)
  • 1 T rice vinegar

Asian Aioli:

  • 1 LG egg yolk
  • 2 tsp. fresh lemon juice
  • ½ tsp. minced fresh ginger
  • ½ tsp. minced garlic
  • 1 tsp. minced green onion
  • ¾ C vegetable oil
  • 1 tsp. soy sauce
  • 3 T chopped fresh cilantro
  • ½ tsp. freshly ground pepper
  • ½ tsp. sesame oil

Sandwich Ingredients:

  • Asian marinated flank steak
  • Asian apple Kimchi slaw
  • Asian aioli
  • 4 Ciabatta buns, toasted
  • red leaf lettuce
  • avocado, sliced thin
  • cilantro

Flank Steak Directions

  1. *To tenderize steak pound out the steak to your desired thickness with a meat cleaver or mallet to tenderize. If you do not have a cleaver to mallet, place the steak between two pieces of plastic wrap and use a rolling pin or heavy pan to pound out the meat to desired thickness.
  2. Add prepared flank steak, soy sauce, garlic, ginger, lime juice and Pioneer® Sugar into a large plastic zip-lock bag. Seal and mix together until everything is evenly coated. Marinate in
  3. refrigerator for a minimum of one hour before cooking.
  4. Discard marinade. Heat vegetable oil in large cast iron skillet. Cook steak pieces 2-3 minutes per side or until meat starts to caramelize.

Kimchi Slaw Directions:

  1. Place all the ingredients in a bowl and toss thoroughly, working the ingredients together. Taste and adjust seasoning to your preference (more gochujang will make it spicier). Chill in refrigerator until ready to use. *Note: use within a couple of hours or it can become too soggy.

Asian Aioli Directions:

  1. Combine the egg yolk, lemon juice, ginger, garlic and green onions together in a food processor. Process for 15 seconds. With the motor running, slowly add the vegetable oil through the feed tube. The mixture will begin to thicken. Add the soy sauce, cilantro, pepper and sesame oil. Pulse to blend. Serve immediately or store in an airtight container for no more than 24 hours before using.

Assembly:

  1. Spread a tablespoon of Asian Aioli on each side of toasted Ciabatta bun. Layer as follows: flank steak, Kimchi slaw, avocado, red leaf lettuce and cilantro. Cover with other half of bun, serve and enjoy.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.