Flatiron Steak Sandwich With Cucumber, Ginger Relish & Ghost Chili Aioli
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Cooking tools:
- Blender
- Cast iron skillet
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 1 dried ghost chili
- 1 egg yolk
- 1 egg
- 1 tablespoon fresh squeezed lemon juice
- 10 ounces canola oil
- 1 pound flat iron steak
- 1 pinch each salt and pepper
- 1 teaspoon olive oil
- 4 ciabatta rolls
- 1 cup seedless cucumber, cut into 2‑inch julienne
- 2 tablespoons fressh ginger, peeled and cut into 2‑inch julienne
- 1 cup cilantro leaves
- 1 lime juiced
- 1 lime, cut into 8 wedges
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