Marinated and broiled flank steak is a versatile leftover. Rarely will I rewarm it and serve it in its original form; more likely, it will end up in pasta sauce, on pizza, or in tacos. We had a small piece of steak left over from last week's Korean-esque sandwiches and I decided to use it in sandwiches once again, this time changing up the bread and other fillings.
Leftover Flank Steak Sandwiches
1 cup diced pineapple
1 tablespoon finely minced scallion
1 teaspoon Korean red pepper flakes, or ancho chile powder
1 teaspoon agave syrup or honey
pinch each salt and pepper
2 tablespoons mayonnaise
1/2 teaspoon Sriracha
2 Peppadew peppers, finely chopped
about 2 cups sliced mushrooms
3 scallions, cut in about 1" pieces
Assorted chopped herbs - basil, cilantro, mint
1/2 - 3/4 lb leftover flank steak, sliced thinly
To make Pineapple relish: mix all ingredients in a bowl, set aside
To make spicy mayo: ditto
To make mushrooms: heat a bit of olive oil in a saute pan and cook mushrooms and scallions until mushrooms release their juices and begin to brown, about 10 minutes. Salt to taste and set aside.
To assemble sandwich: lightly toast flatbreads. Cut in half. Spread insides with mayo. Top with mushrooms, steak, relish, and herbs. Cover with other half of bread and eat like a sandwich. Alternately, you can put toppings on both halves and eat open-faced.
Posted by theminx on Minxeats.com.