Flatiron Steak with Cucumber and Ginger Salad and Black Chile Mayonnaise

• 1 pound flatiron or sirloin steak
• Kosher salt and freshly ground black pepper
• 1 teaspoon vegetable oil
• 4 ciabatta rolls
• 4 tablespoons Black Chile Mayonnaise (page 177)
• 2 cups peeled, cored, and julienned English cucumber
• 2 tablespoons peeled and julienned fresh ginger
• 1 cup cilantro leaves
• Juice of 1 lime

1. Season the meat with salt and pepper.
2. Heat the oil in a large cast-iron skillet over high heat.
3. Add the steak and sear for about 5 minutes on each side.
4. Remove from the heat and set aside to rest for 5 minutes.
5. Thinly slice the meat against the grain.
6. Slice the ciabatta rolls in half and scoop out as much bread as possible.
7. Spread the mayonnaise on the top halves of the rolls.
8. Layer the sliced meat on the bottom halves and top with a generous amount of the cucumber, ginger, and cilantro.
9. Drizzle the lime juice on top and season with salt.
10. Close the sandwiches, cut into halves, and serve.

kosher salt, vegetable oil, ciabatta rolls, black chile mayonnaise, cucumber, ginger, cilantro, lime

Taken from www.epicurious.com/recipes/food/views/flatiron-steak-with-cucumber-and-ginger-salad-and-black-chile-mayonnaise-376997 (may not work)