Kimchi Sandwich with Steak is an amazing combination of flavors and textures. With crunchy, spicy vegetables, 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.
Inspiration for Kimchi Sandwich with Steak
There’s just something about the tangy, sour, crunchy, spicy and fresh deliciousness of kimchi that can elevate a dish to a higher level. And that’s exactly what I was inspired to do with this recipe.
I wanted to take a steak sandwich from great to exceptional. 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!)
What’s in this Kimchi Sandwich?
- Sirloin steak
- basil leaves
- chili paste
Is your mouth watering yet?
I devoured this sandwich the second I was done photographing it! Really.
Actually, I had to. My kids and husband were on their way home, and selfishly, I didn’t want to share.
A Kimchi Sandwich is fantastic 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.
More recipes with Kimchi:
Grilled Sirloin Steak-Kimchi Sandwich Recipe with Ginger Chile Aioli
For the aioli
For the sandwich
- 1 approximately (1-pound) Top Sirloin steak
- grapeseed oil for grilling/sautéing
- salt and freshly ground black pepper
- 4 Ciabatta rolls
- 1 cup Kimchi
- about 8 large basil leaves, washed and dried
- 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!