Grilled Korean Ribeye Steak Sandwiches With spicy gochu mayo
Hello May! Time to fire up those backyard grills and soak up longer evenings outside. With a tasty charred steak sandwich in hand, slathered in spicy mayo, what could be better? Make extras to freeze —we guarantee you’ll want these again soon!
Ingredients
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4 boneless ribeye steaks, ¼-inch
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4 baguette rolls, split and buttered
Marinade
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½ cup tamari or soy sauce
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¼ cup mirin (rice wine)
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3 tablespoons sesame oil
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¼ cup brown sugar
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3 tablespoons sesame seeds
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1 piece of ginger (1-inch) peeled and zested
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1 heaping tablespoon garlic paste
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Freshly ground black pepper
Sauce
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½ cup mayonnaise
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1 heaping tablespoon gochujang sauce
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1 big bunch scallions, trimmed
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Shredded lettuce
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Thinly sliced seedless cucumber (slice with vegetable peeler)
Directions
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Combine marinade ingredients and pour over steaks in a zippered bag. Marinate, turning occasionally for at least 2 hours, preferably overnight. Reserve marinade.
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Combine the mayonnaise and gochujang for the spicy mayo sauce and set aside.
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Prepare hot grill. Place steaks over high heat and sear until lightly charred on each side to desired doneness, or cook in an oven or stovetop in a hot cast iron skillet.
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For the toppings, dip scallions in marinade and cook alongside steaks until wilted and lightly charred. Cut up and toss with lettuce. Slice cucumber.
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Lightly toast rolls. Place steaks on rolls and top with gochu mayo, lettuce/scallions and cucumber.
