Whoa! I just created the mother of all toasties! This Korean Steak Sandwich might just be the best butty you’ve ever eaten!
This post was created in collaboration with Breville – using their 3 Slice DuraCeramic Sandwich Press.
It’s British Sandwich week! And what could be better that a toasted sandwich, stuffed with spicy Korean steak, jalapenos, peppers, melty cheese and garlic mayo?
Nothing. Nothing is the answer.
I know I posted about veggie week previously, but that starts on Monday, so I’m getting a quick meat fix before upping those veggie meals. Kind of like the Dairy Milk fix I have to do before going on a health kick….
Breville sent me their sandwich press to try, and it’s brilliant! Our previous sandwich press was one of those ones that you lock into place, creating a sealed toastie.
With the Breville press, you can see whats’s going on whilst it’s toasting. It’s got three height settings, so big fat sandwiches can be toasted just as easily as your simplest toasted cheese.
So of course I went for the big fat sandwich.
The steak is marinated in a bulgogi-style dressing which consists of gochuchang (a sweet and spicy Korean paste – if you haven’t tried it, give it a go, it’s amazing!), soy sauce, garlic, a little sugar and grated apple for sweetness, plus a few other goodies.
The strips of steak are fried until just starting to caramelise, before being piled onto bread with peppers, onions, jalapenos and cheese.
Buttering the outside of the bread ensures you get a lovely golden, crisp crust when it’s toasted in the sandwich press.
Serve it with garlic mayo and sweet chilli sauce for a truly epic sarnie!
- 2 medium ribeye steaks
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 thumb-sized piece of ginger, peeled and minced
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 3 garlic cloves, peeled and minced
- ½ tsp black pepper
- 1 grated sweet apple (no need to peel)
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil
- ½ red bell pepper, de-seeded and sliced
- ½ yellow bell pepper, de-seeded and sliced
- 4 thick slices of bread from a large loaf (I used tiger bread)
- 3 tbsp salted butter, melted
- ¼ tsp sesame seeds
- 75g (3/4 of a packed cup) mature cheddar cheese, grated
- ½ small red onion, peeled and sliced
- 2 small jalapenos, sliced
- 3 spring onions (scallions), sliced into thin strips
- 4 tbsp mayonnaise
- 2 tsp sweet chilli sauce
- Place the steaks in the freezer for 30 minutes to firm up (this will make it easier to slice thinly).
- After 30 minutes, remove from the freezer and carefully slice into thin (2mm) strips. Place in bowl and add the soy sauce, gochujang, ginger, sugar, rice wine, 2 of the minced garlic cloves, black pepper, grated apple and sesame oil. Mix together, cover and allow to marinate for 30 minutes (place in the fridge if marinating for longer than that).
- Once the steak has finished marinating, heat the vegetable oil on a high heat in a large frying pan. Add the steak, and fry for 4-5 minutes, turning occasionally until cooked and just starting to caramelise (if you find that a lot of liquid is released during frying, carefully drain it off and continue to fry the steak).
- Remove the steak from the pan and place on a plate to rest for 2-3 minutes.
- Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan.
- Preheat the sandwich press on a high heat.
- Take the four slices of bread and brush the melted butter onto one side of each piece.
- Place two of the pieces of bread, butter-side-down onto a chopping board or plate. Top with the cooked peppers, steak slices, sesame seeds and grated cheese. Sprinkle on the red onion, jalapenos and spring onions, then top with the other two bread slices. Make sure the butter-side is facing out.
- Place both of the sandwiches on the sandwich press and pull the lid down. Cook for 3-4 minutes, checking occasionally, until the bread is golden brown and the cheese has melted.
- Remove from the sandwich press.
- Mix together the mayonnaise and remaining minced garlic. Open the tops of the toasted sandwiches and drizzle on the garlic mayo and the sweet chilli sauce. Replace the tops of the toasted sandwiches, and serve immediately.