Korean Steak Sandwich with Jalapenos and Garlic Mayo

 

Ingredients:

• 2 medium ribeye steaks, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp gochujang paste
• 1 thumb-sized piece of ginger, peeled and minced
• 2 tbsp light brown sugar
• 2 tbsp rice wine
• 3 garlic cloves, minced
• ½ tsp black pepper
• 1 sweet apple, grated (peeled if desired)
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• ½ red bell pepper, seeded and sliced
• ½ yellow bell pepper, seeded and sliced
• 4 thick slices of tiger bread or large loaf bread
• 2 tbsp salted butter, melted
• ¼ tsp sesame seeds
• 75 g (2/3 cup) mature cheddar cheese, grated
• ½ small red onion, thinly sliced
• 2 small jalapenos, sliced
• 3 spring onions (scallions), thinly sliced
• 3 tbsp mayonnaise
• 2 tsp sweet chili sauce

Instructions:

1. Prepare the Steak:

   • Place the ribeye steaks in the freezer for 30 minutes to firm up. This makes slicing easier.
   • After chilling, thinly slice the steaks (about 2mm thick) and place in a bowl.
   • Add soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, 2 minced garlic cloves, black pepper, grated apple, and sesame oil to the bowl with the steak.
   • Mix well, cover, and marinate for 30 minutes (or longer in the refrigerator).

2. Cook the Steak:

   • Heat vegetable oil in a large frying pan over high heat.
   • Add the marinated steak and fry for 4-5 minutes, turning occasionally, until cooked and slightly caramelized. Drain excess liquid if necessary.
   • Remove steak from the pan and let it rest on a plate for 2-3 minutes.

3. Prepare the Sandwiches:

   • Preheat a sandwich press or grill pan.
   • Brush one side of each bread slice with melted butter.
   • On a clean surface, place two slices of bread butter-side-down.
   • Layer with cooked peppers, steak slices, sesame seeds, and grated cheddar cheese.
   • Sprinkle with red onion, jalapenos, and spring onions.
   • Top with the remaining bread slices, ensuring the buttered side faces outward.

4. Grill the Sandwiches:

   • Place the sandwiches on the preheated sandwich press or grill pan.
   • Close the press or cover the sandwiches with a lid.
   • Grill for 3-4 minutes until the bread is golden brown and the cheese is melted.
   • Remove from the press or pan.

5. Finish and Serve:

   • Mix together mayonnaise and the remaining minced garlic.
   • Open the sandwiches and drizzle with garlic mayo and sweet chili sauce.
   • Close the sandwiches, slice if desired, and serve immediately.

Notes:

• These sandwiches are substantial, so nutritional information is based on half a sandwich.
• For a whole sandwich, simply double the nutritional values provided.