Flatiron Steak Sandwich with Cucumber-Ginger Salad and Black Chile Mayonnaise
The heat from spicy black chile mayonnaise is balanced by the soothing crisp freshness of a cucumber and ginger salad in this steak sandwich.
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Cooking tools:
- Gas burner
- Tongs
- Cast iron skillet
- Blender
- Food processor
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
- Plate
Ingredients
- 2 chipotle chiles
- 1 ancho chile
- 1 cup grapeseed oil
- 1 large egg yolk, preferably from a pasture-raised egg
- 1⁄2 tsp. minced garlic
- Juice from 1 lime
- 1⁄4 tsp. sugar
- 1⁄2 tsp. kosher salt
- 1 (1-lb.) flatiron or sirloin steak
- Kosher salt
- freshly ground black pepper
- 1 tsp. vegetable oil
- 2 cups peeled, cored, and julienned English cucumber
- 2 Tbsp. peeled and julienned fresh ginger
- 1 cup cilantro leaves
- 4 Tbsp. Black Chile Mayonnaise
- 4 ciabatta rolls
- Juice of 1 lime
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