Asian Strip Sandwiches with Red Onion Pickles and Peanut Sauce

Hot pickled onions, made on the stove top in just a few minutes, add kick to a steak seasoned with Asian spices.


SANDWICHES
1 lb. beef New York strip steak (1/2 inch thick), cut into 4 pieces
2 tablespoons soy sauce
2 tablespoons five-spice powder*
1 tablespoon peanut oil
4 sesame seed buns, split
1 cup purchased peanut sauce**

PICKLES
3/4 cup rice vinegar
1/3 cup sugar
1 teaspoon crushed red pepper
1 large red onion, sliced (1/2 inch), separated into rings

1. Sprinkle steaks with soy sauce and five-spice powder. Heat oil in a large skillet over medium to high heat until heated. Add steaks; cook 6 to 8 minutes for medium-rare to medium or until of desired doneness, turning once.

2. Meanwhile, in medium skillet, combine vinegar, sugar and crushed red pepper. Bring to a boil over medium heat. Cook for 1 minute or until sugar dissolves. Add onion; stir to coat evenly. Cook 2 minutes or until onion wilts.

3. To serve, place steak in buns. Top with red onion pickles and peanut sauce.

TIPS *Five-spice powder is a prepared seasoning that often includes star anise, cloves, cinnamon, fennel seed and pepper. Also called Chinese five-spice powder, it can be found in the spice or Asian foods section of the grocery store.
**Peanut sauces are available in the Asian section of supermarkets and gourmet shops. For a peanut sauce with lots of kick, try House of Tsang or Vong.

4 sandwiches

PER SANDWICH: 570 calories, 26 g total fat (6 g saturated fat), 28 g protein, 57 g carbohydrate, 70 mg cholesterol, 940 mg sodium, 3 g fiber

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