GRILLED BEEF SANDWICH
From "Cristina Ferrare's Big Bowl of Love."
• 1 lb. flank steak
• 2 tbsp. low-sodium soy sauce
• 2 tsp. sugar
• 1 garlic clove, minced
• 1 tsp. chili garlic sauce
• 1 tbsp. finely chopped fresh mint
• Juice from 1 lime
• 1 c. mayonnaise
• 1 tsp. sesame oil
• 1/4 tsp. cayenne pepper
• 1 tbsp. sesame seeds
• Vegetable oil
• 4 French rolls, split
• 1 cucumber, sliced thin
• 1 small red bell pepper, sliced thin
• 5 green onions, chopped
• 1/2 c. carrots, shredded
• 3 c. arugula
• 1 jalapeño, thinly sliced in rounds, optional
Place the flank steak in a large plastic zip-top bag. To make marinade, combine soy sauce, sugar, garlic, chili garlic sauce, mint and lime juice in a bowl and mix well. Pour over steak, seal tightly and lay flat in freezer for 20 minutes.
In the meantime, combine mayo, sesame oil and cayenne pepper, and mix well. Place in refrigerator until ready to use.
Place sesame seeds in a dry pan over medium heat and toast until fragrant and slightly brown.
After 20 minutes, remove beef from freezer. Slice against grain on a diagonal into thin strips. Place beef back in marinade and let sit for 20 more minutes.
Remove meat from marinade. Heat an indoor grill pan or heavy skillet on medium-high heat until very hot. Brush with vegetable oil. Place beef strips on pan at least 2 inches apart; do not overcrowd. Sear meat in batches, 30 seconds per side.
Toast rolls lightly and divide spicy mayo evenly among them, spreading on the top and bottom halves. Distribute beef along with cucumber, bell pepper, green onions, carrots, arugula, sesame seeds and jalapeños among the sandwiches. Slice each sandwich in half before serving.