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!
Combine marinade ingredients and pour over steaks in a zippered bag. Marinate, turning occasionally for at least 2 hours, preferably overnight. Reserve marinade.
Combine the mayonnaise and gochujang for the spicy mayo sauce and set aside.
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.
For the toppings, dip scallions in marinade and cook alongside steaks until wilted and lightly charred. Cut up and toss with lettuce. Slice cucumber.
Lightly toast rolls. Place steaks on rolls and top with gochu mayo, lettuce/scallions and cucumber.
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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Crispy steak topped with creamy spinach seafood sauce and lobster tail on buttery sourdough—decadent, make-ahead, and perfect for casual entertaining. Can easily be doubled!
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