By Chef Casey Colaneri winner of the 2013 Kosherfest Chef's competition
In the chef's words - Just make it!!!
2 1⁄2 pounds Hanger steak, extra fat removed
2 bunches scallion- 1 ought chopped, and the other thin sliced
12 cloves garlic, rough chopped
1/4-cup dark soy sauce
1/4-teaspoon red pepper flakes
1 lime, zest and juice
1-cup extra virgin olive oil
3 Tablespoons sea salt
1/2-teaspoon fresh ground black pepper
1 large onion, sliced 1⁄4 inch thick
2 red peppers sliced 1⁄4 inch thick
For mustard sauce:
Mix together 3 Tablespoons Dijon mustard,
2 Tablespoons whole grain mustard. 1 teaspoon powdered wasabi, 1 Tablespoon mayonnaise,
Salt & Pepper to taste
4 Toasted - 8 inch Ciabatta rolls
Cut the hanger steaks into 4 inch lengths, place them in a large bag or bowl. Add marinade, mix well and refrigerate for 1-2 hours.
Next in large pan heat oil, add in onion and pepper slices. Add salt and pepper, and simmer for 20 minutes. Adding water as needed to keep the vegetables from burning.
While the onions and peppers are cooking, heat up a grill, pan or electric grill (the key is high temperature). The hanger should only take about 4-7 minutes a side. Once cooked, let rest for 3-5 min; slice across the grain thinly.
Layer the toasted bread with mustard sauce then meat and vegetables. Top with fresh scallions.
Recipe: kosher, meat