Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

  • Servings: 2
  • Difficulty: easy
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Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo
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I was recipe trolling the other day and ran across a recipe by Joshua Bousel posted. You can find him on twitter @meatwave. Coming off my detox a sandwich sounded pretty good with an evening of College Football. This one didn’t disappoint I loved the flavors and textures. You have chilies, tangy limes, buttery spicy flank, grilled onions, creamy mayo with good toothy bread.

Okay let’s talk flank/hanger/skirt steaks. This cut can be great but if you don’t treat it well it can be shoe leather. All of you “well done” people hear me out. When my wife orders a filet medium well or well it pains me and likely the chef cooking it. You can go well done on a filet and still have a fairly tender piece of meat but you try that with these cuts and when you bite into your sandwich you will get he bite that pulls out all the meat and slaps your chin. Also crucial is how you cut the meat. If you don’t cut it at 30 degree angle and against the grain you will also get a chewy slice of meat.

I adapted this and enjoyed it so much I am putting it in my “best of” rotation. Really enjoyed it.
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Ingredients:
Sourdough Baguette
Flank Steak
Yellow Onion
Cilantro

Cotija Mayo
1/4 cup of Dukes Mayo
Crumbled Cotija cheese
2 tbs of sour cream
1 tbs lime juice
1 tsp chili powder
1/2 tsp Slap Ya Mama
1/2 tsp Tajin

Marinade
4 limes juiced
3 tbs olive oil
3 jalapenos (seeded)
Handful Cilantro
2 cloves of garlic
two slices of onion (not used on the grill)
1 tbs brown sugar
1 tbs apple cider vinegar
1 tbs soy sauce
2 pinches of Kosher Salt
1 pinch of cumin

Directions:
1. Trim and tenderize your flank with a toothed mallet. Get a good even thickness so that it cooks evenly. Now take the marinade ingredients and blend them up until smooth. Pour into a ziplock with the meat and let marinate for 6hrs up to 24hrs.

2. In medium heated pan or grill place your sliced onion (brushed with olive oil) and your flank. You will cook it for 3-5 mins each side. Just enough to crust the outside but leave the inside medium.

3. While your steak and onions are cooking make your mayo by combining all the ingredients and stirring, tasting and adjusting. You will want to balance your chili and lime juice. Spicy, tangy and cream is the goal.

4. Remove steak and let it rest 10 minutes to loosen up. Wipe your pan and butter your bread and place it on grill to get some nice marks and toast the butter.

5. Mayo on both sides of the baguette and place your grilled onions and carefully sliced flank (against the grain at 3045 degree angle) Top with Cilantro and enjoy.

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