Spicy Flank Steak Naanwich

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Spicy Flank Steak Naanwich

I have a quick and easy idea for you. Spicy Flank Steak Naanwich with Apple Slaw. Get it? It’s a sandwich made with naan and it’s the perfect solution for “one of those days”. I think you know what kind of day I’m talking about. The kind of day when you wake up in the morning and rather than bound out of bed you lay there a bit longer than you know you should. After all, there’s a dog to walk and she’s already clicking around on the hardwood making her needs known. So you drag yourself out of bed because you know that there is bread to “win” and bacon to “bring home”. Why does life require so much bread and bacon?

It’s days like these when I look for shortcuts. Sandwiches often fill this gap nicely. It’s easy to turn to sliced bread in a pinch, and there is endless room for sandwich creativity. But what makes a truly harmonious sandwich? After all, the sandwich is a rather broad concept. Even the bread is optional. I’d even call lettuce cups a type of sandwich. When I’m looking for an easy but creative sandwich presentation I often reach for store-bought naan. Did I say sandwich? I meant to say naanwich.

A naanwich is sorta like a gyro or a puffy taco. It’s easy to make because you can fill it with whatever you have on hand. Even leftovers. I chose leftover, spicy flank steak, and balanced it with a sweet-tart green apple slaw that I put together at the last moment. The hot chile condiment I slathered onto this naanwich was adapted from the Los Angeles restaurant Hinoki and the Bird. It was also a leftover from a previous meal. You can recreate all three elements especially for this naanwich from the recipe I cobbled together below. In the end, I think it’s a pretty swell little package! GREG

Spicy Flank Steak Naanwich

Spicy Flank Steak with Apple Slaw Naanwich

Print This Recipe Total time Yield 8Source Sauce and Marinade adapted from Hinoki & The BirdPublished
Spicy Flank Steak with Apple Slaw Naanwich

Ingredients

  • 1 cup apple juice
  • ⅓ cup soy sauce
  • ¼ cup (plus 1 tablespoon) freshly squeezed lemon juice
  • 6 scallions (whites and most of the greens thinly sliced) divided
  • 2 clove garlic (peeled and minced)
  • 1 tablespoon peeled and minced fresh ginger
  • 4 tablespoon toasted sesame oil (divided)
  • 1 flank steak (about 2 lbs)
  • 1 teaspoon canola oil
  • 2 shallots (peeled and thinly sliced)
  • kosher salt (as needed for seasoning)
  • 3 clove garlic (peeled and crushed)
  • 2 tablespoon chili paste (such as sambal oelek)
  • 2 tablespoon rice vinegar
  • 2 tablespoon brown sugar
  • 1 Granny Smith apple (cored and cut into matchsticks)
  • 1 teaspoon granulated sugar
  • 8 pieces naan (about 8 inches in diameter)

Directions

Marinate the flank steak: In a medium bowl, combine the apple juice, soy sauce, ¼ cup lemon juice, 4 sliced scallions, minced garlic, ginger, and 2 tablespoons sesame oil. Place the flank steak in a resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a rimmed baking sheet. Refrigerate 12 to 24 hours.

Make the sauce: In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over medium-high heat, until lightly golden and softened, about 5 minutes. Scrape the shallots into a blender or food processor and allow the to cool slightly, then add crushed garlic, 2 remaining sliced scallions, chili paste, rice vinegar, remaining 2 tablespoons sesame oil and brown sugar. Process until smooth, season to taste and transfer to a bowl. Set aside.

Make the apple slaw: In a medium bowl, toss the apples with granulated sugar and remaining 1 tablespoon lemon juice; set aside.

Grill the flank steak: A half hour before grilling, remove the flank steak from the refrigerator and let it come to room temperature.

Meanwhile, light the grill or preheat a grill pan. Remove the flank steak from the marinade, scraping off excess. Discard marinade.

Grill the flank steak over medium-high heat. For a steak that is about 1 ½-inch thick, cook it for 6 minutes on the first side. Then flip it over and continue to cook until the steak is done, about 4-6 minutes more medium-rare, longer if you prefer more well done.

When cooked to your liking move the steak on a cutting board. Allow it to rest for 6 to 8 minutes. Cut the steak across the grain into thin strips.

Make the naanwich: Heat a griddle or large skillet and warm the naan, on both sides, until pliable and just beginning to toast. Generously spread some of the prepared sauce onto the center of a piece of naan, layer on 4 or 5 slices flank steak, then top with some apple slaw. Fold the naan in half like a taco, and fasten it closed with 1 or 2 toothpicks. Repeat with remaining pieces of naan. Serve immediately.

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