Receta Spicy Flank Steak Naanwich

by Greg Henry SippitySup

Previous Post FoodSpicy Flank Steak Naanwich September 2, 2016 / By Greg Henry ;More I have a quick and easy idea for you. Spicy Flank Steak Naanwich with Apple Slaw. Get it? Itâ��s a sandwich made with naan and itâ��s the perfect solution for â��one of those daysâ��. I think you know what kind of day Iâ��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, thereâ��s a dog to walk and sheâ��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 â��winâ�� and bacon to â��bring homeâ��. 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 itâ��s a pretty swell little package! GREG Expand Recipe... Spicy Flank Steak with Apple Slaw Naanwich By: Greg Henry Print This Recipe Total time Yield 8Source Sauce and Marinade adapted from Hinoki & The BirdPublished 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. Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save ;More What's Sup! Cancel reply ;More