Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise
- 2 chiptole chiles (not the kind from the can)
- 1 ancho chile
- 1 cup grapeseed oil or canola oil
- 1 large egg yolk
- ½ teaspoon minced garlic
- juice from 1 lime
- ¼ teaspoon sugar
- ½ teaspoon kosher salt
- 1 pound flank steak, flatiron steak, or skirt steak
- kosher salt and freshly ground black pepper
- 1 teaspoon canola oil
- 4 cibatta rolls sliced in half cross-wise (or ciabatta bread cut into four sections, and then sliced in half cross-wise)
- 2 cups English cucumber, peeled, cored, and julienned
- 2 tablespoons fresh ginger, peeled, and julienned
- 1 cup cilantro leaves
- Juice of 1 lime
- Produce
- Ancho chile (1)
- Chiptole chiles (2)
- Cilantro, leaves (1 cup)
- English cucumber (2 cups)
- Garlic (1/2 teaspoon)
- Ginger, fresh (2 tablespoons)
- Lime, juice from (1)
- Lime, Juice of (1)
- Meat
- Flank steak (1 pound)
- Cooking & Baking
- Canola oil (1 teaspoon)
- Grapeseed oil or canola oil (1 cup)
- Kosher salt (1/2 teaspoon)
- Kosher salt and freshly ground black pepper (1)
- Sugar (1/4 teaspoon)
- Bread & Baked Goods
- Cibatta rolls (4)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 19, 2011 (1 year ago).
40 people saved this recipe.
