Steak Sammy

Recipe courtesy of Jack's Chowhound
Show: Eat St. Episode: Hot Haute Cuisine

Photo: Steak Sammy

TOTAL TIME: 8 hr 25 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

MARINADE:
  • 1/2 cup olive oil
  • 1/2 cup pineapple juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons sea salt
  • 4 scallions, cut in half and smashed with the flat side of a knife
    PICO DE GALLO:
    • 1/2 orange, juiced
    • 1 clove garlic, minced
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
      TO SERVE:
      • 8 Hawaiian-style mini sub buns, halved and toasted
      • Spicy mayonnaise
      • 4 Cheddar slices (about 4 ounces)
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      Directions

      Marinate the steak: Combine the olive oil, pineapple juice, lime juice, salt, scallions, garlic, honey, crushed red pepper and cumin in a large bowl and mix well. Add the steak to the marinade so that it is completely covered. Cover the bowl and marinate in the refrigerator overnight.

      For the pico de gallo: Mix the tomatoes, onion, cilantro, jalapenos, lime juice, orange juice, garlic, salt and pepper in a bowl and cover. Refrigerate overnight.

      Grill the steak on a medium-high grill to desired doneness and cut it into pieces to fit the bread. Spread the spicy mayo on the buns. Add the Cheddar and steak and top with pico de gallo.
      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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