This recipe for Asian beef sandwiches with slaw is from the National Beef Cook-Off.
2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6-8 ounces each)
3 1/3 tablespoons light Asian sesame dressing, divided
2 cups coleslaw mix
1/4 cup seasoned rice vinegar
1/3 cup light mayonnaise
2 teaspoons Asian hot chili sauce
4 whole wheat french rolls, split lengthwise
1/2 cup thinly sliced seedless cucumber or sweet onion
1/4 cup chopped fresh cilantro
Brush beef steaks with 2 tablespoons dressing; let stand 5 minutes.
Meanwhile, combine coleslaw mix and vinegar in small bowl; refrigerate.
Combine mayonnaise and chili sauce in separate bowl; refrigerate.
Place steaks on grid over medium, ash- covered coals; grill steaks, uncovered 10 to 12 minutes (over medium heat on preheated gas grill, uncovered, 7 to 10 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Let steaks rest 5 minutes; carve into thin slices.
Spread cut sides of rolls with mayonnaise mixture. Layer bottom of rolls with beef slices; drizzle with remaining 4 teaspoons dressing. Top with coleslaw mixture and cucumber; sprinkle with cilantro. Close sandwiches.
Makes 4 servings. Total preparation and cooking time: 30 minutes
The Link LonkMarch 30, 2021 at 11:56PM
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CattleWomen’s Corner: Asian beef sandwiches with slaw recipe - Red Bluff Daily News
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