Grilled Flank Steak and Sriracha Mayo |
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Prep Time: 90 Minutes Cook Time: 18 Minutes |
Ready In: 108 Minutes Servings: 4 |
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This is a great east meets west dish. It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise! Ingredients:
marinade |
1/3 cup kikkoman less sodium soy sauce |
4 medium cloves garlic, minced or pressed through a garlic press |
2 tablespoons minced fresh rosemary |
2 pounds flank steak, uncut |
1 loaf flat rustic bread |
2 cups arugula |
2 tablespoons kikkoman sriracha hot chili sauce |
3 tablespoons mayonnaise |
2 cups arugula |
brie cheese |
Directions:
1. Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
2. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
3. Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
4. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.
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