We really enjoyed this steak sandwich, it takes teriyaki to a new level. The longer it marinates the better it tastes.
Tastes great at 8 hours but is even better after 24 hours.
Please note that preparation time does not include the marinating time.
kaiser rolls, sliced, toasted and lightly buttered
Serving Size: 1 (342) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 285 g48 %
Total Fat 31.8 g48 %
Saturated Fat 8.2 g40 %
Cholesterol 85 mg
Sodium 1493.8 mg
Dietary Fiber 4.6 g18 %
Sugars 11.8 g47 %
Protein 31 g
Place all the marinating ingredients in a large shallow bowl and stir well.
Next add the sirloin steak slices to the marinade, cover the bowl and place in the fridge to marinate 8 to 24 hours.
When ready to assemble your sandwich take the marinated meat out of the fridge and set on counter until needed. The meat should be at room temperature before frying it.
In a large pot sauté the cabbage, garlic, salt and pepper in the sesame oil for 3 to 5 minutes.
Next add the vegetable broth, vinegar and miring and braise on medium low heat for 10 to 15 minutes, until tender. Taste and season with additional salt and pepper if desired. Keep warm till needed.
Remove the steak from the marinade, reserving marinade in a small covered pot. Place the pot on medium high heat and boil for 10 minutes, watching that it doesn't boil dry. Simmer on lowest heat until needed.
Panfry the steak slices on high heat in vegetable oil until lightly browned, remove from pan and put back in boiled marinade and simmer on lowest heat.
Lightly toast and butter the Kaiser rolls; add the sliced steak and top with cabbage.