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Categories:
grapeseed oil rice wine vinegar soy sauce brown sugar ground black pepper garlic red pepper skirt steak mayo sour cream sriracha Ramen noodles red onions fresh cilantro thin lime wedges white sandwich rolls onions rice wine vinegar anise fennel seeds Szechuan peppercorns chili red onion
Viewed: 30 - Published at: 6 months agoIngredients
- Steak and Assembly
- 1/4 cup grapeseed oil (or other neutral oil)
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 to 1 1/2 pounds skirt steak
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon Sriracha
- 1 package dried ramen noodles, flavor packet removed
- Pickled red onions (recipe below)
- 1/3 cup fresh cilantro leaves
- 1 jalapeno, sliced paper thin
- Fresh lime wedges
- White sandwich rolls
- Pickled Onions
- 1 cup rice wine vinegar
- 1 star anise
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon Szechuan peppercorns
- 1 dried chili (or 1/2 teaspoon dried red pepper flakes)
- 1 red onion, halved and sliced thin
Method
- Combine the first seven ingredients in a small bowl and add the steak. Cover and let it do its thing for about an hour. Remove steak from goodness and pat dry. Grill over medium-high heat for about 3 minutes per side. Let it sit for 5 minutes before slicing thin.
- Combine mayo, sour cream, and Sriracha in a small bowl and set aside (or put in the fridge).
- Preheat oven to 425° F. Break apart ramen noodles into little crunchy bites. Spread out on baking sheet and cook for ~5 minutes, or until the noodles start to brown. Remove and set aside.
- Assembly instructions: Slice your sandwich rolls almost all the way through and slather both sides with a generous amount of the mayo/sour cream/Sriracha goodness. Congratulate yourself on virtuously replacing half of the mayo with sour cream-it's practically healthy.
- Assembly instructions cont'd: Fill the sandwiches generously with steak strips and several forkfuls of the pickled onions. Add loads of cilantro leaves and several of the thin jalapeno slices. Squeeze a fresh lime wedge over it all and top with crispy ramen noodles.
- If you can keep your hands (and your family's hands) out of the crispy ramen noodles, feel free to throw them on top of some salad for lunch the next day. It makes your tuna salad practically exciting-live life in the moment!
- Combine first six ingredients in a small saucepan and bring to a boil. Add onions and cook for just under a minute. Cool and refrigerate.
- If you're keeping your onions for more than a day or two, I would recommend removing the star anise. It can get pretty licorish-y if you leave it in too long.
