Description
This is a great east meets west dish. It’s a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!
Ingredients
- ⅓ cup Kikkoman Less Sodium Soy Sauce
- 4 medium cloves garlic, minced or pressed through a garlic press
- 2 tablespoons minced fresh rosemary
- 2 pounds flank steak, uncut
- 1 loaf flat rustic bread
- 2 cups arugula
- 2 tablespoons Kikkoman Sriracha Hot Chili Sauce
- 3 tablespoons mayonnaise
- 2 cups arugula
- Brie cheese
Instructions
- Pulse all marinade ingredients in blender until a rough paste
- scraping down blender jar as needed.
- Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour
- flipping bag after 30 minutes to ensure that meat marinates evenly.
- Drain and discard marinade. Grill steak
- over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
- Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf
- brush a bit of oil on the inside
- and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise
- and smear onto the toasted bread. Compose your sandwich with sliced steak
- arugula
- and brie.
Prep Time: 1 hr 30 mins
Cook Time: 18 mins
Total Time: 1 hr 48 mins
Servings: 4