Forget the onions. Skip the cheese. This is a lighter brighter steak sandwich with cucumbers and fresh ginger, made as spicy as you like with a fiery ghost chili ailoli.
Flatiron Steak Sandwich With Cucumber, Ginger Relish & Ghost Chili Aioli
Print This Recipe Yield 4Source adapted from Tom ColicchioPublished
Ingredients
- 1 dried ghost chili
- 1 egg yolk
- 1 egg
- 1 tablespoon fresh squeezed lemon juice
- 10 ounce canola oil
- 1 pound flat iron steak
- 1 pinch each salt and pepper
- 1 teaspoon olive oil
- 4 ciabatta rolls
- 1 cup seedless cucumber, cut into 2‑inch julienne
- 2 tablespoon fressh ginger, peeled and cut into 2‑inch julienne
- 1 cup cilantro leaves
- 1 lime juiced
- 1 lime, cut into 8 wedges
Directions
In a small bowl cover the chili with very hot water. Let sit about 1 hour until softened. Discard water, dry the chili, remove the seeds (optional) and roughly chop it. Be careful as this chili is very hot.
In a blender, add egg yolk, egg, lemon juice and chili (these little peppers pack a lot of heat, so add as much as you can stand). Blend until fairly smooth. While the blender is on, drizzle in canola oil until the aioli emulsifies and thickens to your liking (you might not use all the oil) then add a pinch of salt to taste.
Season the meat on both sides with salt and pepper. Heat the olive oil in a large cast-iron skillet set over high heat, until very hot. It must be an iron skillet to retain as much heat as possible.
Place steak in the hot pan. Let sear for 2 to 3 minutes until well browned. Flip to the other side and let sear for 2 to 3 minutes. Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes. Insert a meat thermometer into the thickest part of the steak. 120°F for very rare, 125°F for rare, or 130°F for medium rare. When the desired temperature is reached, remove the steak from the pan to a cutting board and let rest for 10 minutes. Thinly slice the meat against the grain.
Slice the ciabatta rolls in half, scoop out some of the soft interior bread, creating a well. Spread some of the ghost pepper aioli onto the top halves of the rolls. Layer the sliced meat on the bottom halves of the rolls followed by a generous amount of the cucumber, ginger and cilantro. Drizzle with lime juice. Close the sandwiches and serve with more aioli and lime wedges.
I like using those silicone cups but I never have enough, so these are a great idea.
I do a lot of tarts. I always use the removable bottoms. Another thing that may work for some tart doughs is to freeze the tart dough in tart pan, then bake. Don’t usually need parchment paper and beans. This may depend on what kind of dough you use. Tart dough and pie dough bake differently, but you’re finding all that out and then some doing your cookbook. I know it will be fabulous!
Mister Greg,
Kudos and mucho kudos on the book. Please come to San Diego and do a signing. Would LOVE to meet you. And I can’t wait to check out the baking products you mentioned.
Hey Greg: Luv those parchment paper liners…I will have to be on the lookout for those as they could prove invaluable for baking projects this year. I’m sure your book is coming along nicely. Looking fwd to to it’s release. Have a great weekend!
Wow! Nov 2012…I agree when you say it sounds like it’s a long way to go, but when you look at the to-do stuff, they seem to stretcch and stretch and stretch. Keep us posted! Lots of luck! Hugs!
Loved meeting you at Camp Blogaway, and TOTALLY loving your tweets! I think this could be the beginning of a beautiful friendship. Of course he was a bully!!!!! 🙂
Kicking myself for missing camp this year! You’ll have to catch me up on all the highlights. On another note, I think you left your garage door opener in my car when I gave you a ride home from FBLA…
Oops! GREG
Are we on the same wavelength or what with the poppyseed crust? Amazing.
Really, I think I made savory tarts only so that when your book comes out and I start cooking out of it obsessively, I’ll have enough practice htat I’ll be able to do your creations justice!
Maybe my comment will show up this time 🙂 Great info and I used the parchment for my macarons yesterday. It’s good stuff, nice and thick!
What a brilliant use of the paper cups! I’m so happy your were at camp — wouldn’t have been as great without you!
Brilliant!
I just wanted to say how much I love all the Table Set Homefries podcasts. They are so much fun and I have learned so much! It’s great to listen to them at work while doing a tedious project. Thanks!
LOVE this tip, Greg! Definitely going to be trying this with the lovely parchment cups we received this past weekend. Excited for the cookbook too 🙂