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Ingredients
- 1 pound skirt or flank steak
- 8 garlic cloves
- 1/4 cup liquid amino
- 1/4 cup lime juice
- 2 tablespoons sesame oil
- 2 tablespoons chili-garlic sauce
- 1 tablespoon chopped ginger root
- 12 Hawaiian sweet rolls
For the Sriracha Mayo
- 1/4 cup mayo
- 1 tablespoon Sriracha
For topping
- Sliced red onion
- Pickled jalapeños
- Pickled ginger
Yield
Serves: 6
Preparation
Whisk together the garlic, sesame oil, liquid amino, lime juice, sesame oil, chili sauce and ginger root in a small mixing bowl. Lay the steak flat in a baking dish or food storage bag and pour the marinade over. Place in the fridge for about 30-45 minutes.
Heat a gas grill or a cast-iron pan over high heat. Cook the meat for about 4-6 minutes on each side, pouring all the marinade over the steak. Once the meat is done, slice the steak into strips and let it sit in its own juice.
Combine mayo and sriracha in a small bowl. Spread mayo on the Hawaiian rolls and place a few slices of steak on each. Top with sliced red onion, pickled jalapeños and ginger, and serve.
MORE:
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Korean-Style Beef Bowl with Brown Rice
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