Saturday, September 1, 2018

Steak Sandwich with Walnut Kimchi Slaw

It’s hard to pass up a great sandwich, especially when it’s layered up with juicy steak
  a succulent flank steak. This modern recipe combines homemade and readymade fare in a deliciously simple meal for any occasion.


  • 2 cups California walnuts, coarsely chopped
  • 4 tablespoons maple syrup
  • 1 teaspoon soy sauce
  • 2 pounds flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 round French rolls
  • 1 cup kimchi, sliced
  • 1 green onion, sliced
  • 1 cup bean sprouts


  • Preheat oven to 350°F.
  • In a large mixing bowl, combine walnuts, maple syrup and soy sauce. Spread mixture onto a parchment lined baking sheet and bake for 10 to 15 minutes until light golden brown. Let cool.
  • Brush steak with oil and season with salt and pepper. Preheat grill or grill pan to high heat and grill steak to desired doneness. Let rest.
  • Lightly oil and grill the roll halves on the Barbeque or in grill pan.
  • In a bowl, add walnut mixture, kimchi, onion and bean sprouts. Thinly slice the steak against the grain and divide evenly among 8 rolls. Top steak with walnut kimchi. Serve immediately

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