Ponzu Marinated Steak Sandwich

Ingredients

4 ounces

1 each

¼ cup

5 slices

4 slices

2 leaves

2 Tbsp

1 Tbsp

Steak

2 lb

2 Tbsp

2 Tbsp

1 Tbsp

2 cups

Flank Steak, thin sliced (recipe follows)

Hoagie Roll

Pickled Vegetable (find the recipe here)

Cucumber, sliced on bias

Jalapeno, thin sliced

Leaf Lettuce

Mayo

Kikkoman Sweet Thai Chili Sauce

Flank Steak

Garlic, minced

Ginger, minced

Sesame Oil

Kikkoman Ponzu Sauce

Method

Day Prior to Service:

For the flank steak:

Combine garlic, ginger, sesame oil, and ponzu sauce in medium bowl. Add steak to marinade, toss, cover with plastic wrap, and place in cooler for minimum of 3 hours or overnight.

For the pickled vegetables:

2.Combine water, vinegar, sugar, and peppercorns in medium bowl. Add julienned vegetables to bowl, cover with plastic wrap, and place in cooler overnight to pickle.

Day of Service:

For the flank steak:

1. Preheat oven to 350°F.

2. Heat 2 Tbsp of vegetable oil in pan over medium heat. Remove steak from marinade and sear – about 5 minutes on each side.

3. Place flank steak on parchment lined sheet pan and place in preheated oven for 20 minutes. Check internal temp of steak after 20 minutes, once it reaches 155°F remove from oven and allow to rest.

4. Slice thin and reserve warm for service or chill for later use.

To assemble:

1. Cut or split hoagie roll in half and spread mayo on both sides of roll.

2. Place leaf lettuce onto bread.

3. Line one side of bread with sliced cucumbers.

4. Add thinly sliced steak on top of lettuce.

5. Top sandwich with thinly sliced jalapenos and drizzle with sweet thai chili sauce.