The combination of the crunchy, spicy vegetables, with the succulent steak and subtly sweet aioli, this may just be the most delicious sandwich ever! In my last post, How to Make Kimchi, I told you that much like butter, everything is better with Kimchi.
Imagine this . . . the bread is warm and soft, the spicy and subtly sweet aioli is slightly soaked into it, the steak is cooked to perfection and it’s all laced with the wonderful flavors of the fermented vegetables and fresh basil leaves.
What a sandwich! (If I do say so myself!)
I had to! My kids and husband were on their way home, and selfishly, I didn’t want to share!
These are great sandwiches to wrap up if you’re on-the-go — perfect for a picnic! And they’re also lovely to serve for a casual lunch or dinner.
- 1 approximately 1-pound Top Sirloin steak
- grape seed oil for grilling/sautéing
- sea salt and freshly ground black pepper
- 4 Ciabatta rolls
- 1 cup Kimchi Here's How to Make Kimchi
- about 8 fresh large basil leaves
Preheat a stove-top grill over high heat. Season the steak lightly with salt and pepper and drizzle with grape seed oil. Once the grill is very hot, cook the steak to desired doneness. For medium-rare, 3 to 4 minutes per side. You should hear a sizzling sound when the steak hits the grill -- if you don't, wait until it's hot enough. Let steaks rest for at least 5 minutes, slice thinly against the grain and set it aside. (You can also do this in a sauté pan -- following the same guidelines.)
Slice the rolls in half and warm them on the grill or in a toaster. Then spread each half with a relatively thin layer of the aioli (you might have some leftover).
Divide the the steak slices evenly amongst 4 of the coated roll halves, followed by about ¼ cup of the kimchi and a couple of basil leaves. (To avoid a soggy sandwich, drain most, if not all, of the liquid off of the kimchi first.)
Top each one with the remaining aioli-coated roll haves and serve immediately!