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Ming Tsai puts his spin on the traditional steak sandwich.
Season the hanger. In a large cast-iron pan over medium heat coated lightly with oil, sear the hanger and cook until brown on all sides and medium inside, about 10 minutes. When steak is halfway through cooking, add onions to start caramelizing them; season with salt. When steak is done, remove to a cutting board to let rest for five minutes. Continue cooking onions until well caramelized, about five minutes. In a bowl, mix together the Dijon mustard, sambal, and mayo. Slice steak, build sandwich: spread sambal-Dijon mixture on both halves of roll, add onions, pickled jalapenos and sliced steak. Slice sandwich on the bias and serve with your favorite chips.
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