Ingredients
1 Sourdough bread from your local bakery
For kimchi vegetables:
Chilli paste – 15g
Kimchi sauce – 30g
Garlic chopped – 2g
Ginger chopped – 2g
Sugar – 1.5 g
Chinese cabbage – 200g
White radish – 100g
Spring onion – 2g
Asian slaw:
Carrot julienne – 5g
Red cabbage – 5 g
White cabbage – 5g
Spring onion – 5 g
Mayonnaise – 3g
Light soya sauce – 2g
Salt – to taste
For sandwich:
White cheddar slices- 30g
Coriander leaves – 5g
Jalapeno – 5g
RECIPE DIRECTION:
Kimchi vegetables:
Cut all vegetable for in julienne size and mix all ingredients together and leave it for overnight.
Steak marination:
Marinate steak with all ingredients and leave it overnight.
For garlic aioli:
Put everything in the blender and blend it well. And lemon zest in the end.
Asian slaw:
Cut all vegetable is julienne and mix all vegetable with mayonnaise and light soya sauce and salt.
To finish the sandwich:
Cut sourdough bread into half breadthwise and apply butter on it
Toast it on the grill plate nicely until brown
Take marinated steak and grill it until core temperature reaches to 60°C
Slice the steak and keep it aside
Now on toasted sourdough bread apply garlic aioli.
Now start putting steak slice along with kimchi vegetable on it.
Add Asian slaw, jalapeno, and coriander on the top of steak.
Place white cheddar cheese slice on it and gratinate in on the salamander.
Serve it with fries, ketchup, and mayonnaise.
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