Steak Cabbage and Peach Sandwich
Shaved flank steak, roasted cabbage, and grilled peaches, make a great huge sandwich to bring to the beach or picnic. The chili crisp mayo really brings it all together! It’s that time of the year to throw a sandwich in your bag. This is a unique one that is so satisfying!
The inspiration for this recipe
There is a parasite going around making people sick and it’s unclear where it is coming from right now. Most people are saying raw produce, but specifically lettuce. I decided it would be fun to make a sandwich where I cooked all the produce, to make sure no one would get sick. I also thought it would be helpful for people who are doing fun summer activities and taking a sandwich along.
Start with the cabbage
The cabbage is playing the “lettuce” part in this sandwich. Roast it in a cast iron to char the edges, but stay crunchy in the middle.
Prepare the peaches for the steak sandwich
Peaches will be playing the “tomato” part in this sandwich. Grill them on high heat to char.
When the cabbage is done, start the steak
I checked the temp on everything in this sandwich before taking it off the heat. 160 is the temp that kills this specific bacteria. After the steak is cooked, get everything into the fridge to cool fully. Everything on this sandwich is cooked, but nothing is hot!
Dress the cabbage
When the cabbage is cooled, slice thin and dress with oil, vinegar, mustard, and hot sauce. Taste and also add more salt if needed.
Slice the steak
Once the steak is cooled, slice it as thin as you possibly can. The thinner the steak, the more tender the sandwich will be. You can see in the middle picture, the slice of steak is ready to break apart easily.
Chili crisp mayo goes beautifully with cabbage, peach, and steak on this sandwich!
The sauce on this steak, cabbage, and peach sub sandwich was so good. I mixed mayo with some mustard, relish, and lots of chili crisp.
Build the steak cabbage and peach sandwich
I like to toast the bread on the outside for a minute to soften it up. Take a little bread out to make more space in the sandwich. Then slather on the sauce, add provolone, and then the peaches. Finally add in the steak and cabbage! It is important to wrap a sandwich like this to firm things up before you cut it.
Serve the steak cabbage and peach sandwich
Wrap it and then bring it to the event to cut there, or you can wrap it and let it set in the fridge for a little, then cut and individually wrap each piece.
I said it was 6 servings, but its really between 4 and 6 depending on if there is sides or how hungry you are.
Twists on this sandwich
You could do this with the same steak and mayo but put other veggies in it. Especially if they aren’t poisonous at the time haha. That being said, I would still make this steak cabbage and peach sandwich exactly as it is if lettuce was ok to eat.
If you are not used to using flank steak here is some beginners tips. You could also use a skirt steak for this and it would still be great. If you love a good sub sandwich, check out my pork belly adobo sandwich, tom kha chicken salad sandwich, or this unique Italian wedding soup sandwich!
Steak, Cabbage, and Grilled Peach Sandwich
Equipment
Ingredients
Steak and Marinade
- 2 pound flank steak
- 1 teaspoon salt
- 2 tablespoons olive oil
- 5 cloves garlic smashed
- 1 tablespoon red wine vinegar
- 1 tablespoon worcestershire sauce
- 1 teaspoon maggi seasoning
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon hot sauce
Cabbage
- 1/2 head cabbage outer leaves removed, quartered
- peanut, avocado, or other high heat oil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon hot sauce
- 1 teaspoon dijon mustard
Peaches
- 2 peaches sliced into rounds or half rounds
- olive oil
- salt
Sauce
- 1/2 cup mayo
- 1 tablespoon dijon mustard
- 2 tablespoons sweet relish
- 2 tablespoons chili crisp
Sandwich
- 1 large French or Italian bread loaf
- 5 slices provolone cheese
Instructions
Day before
- Mix the steak with the marinade ingredients and set in the fridge until ready to use. Overnight is best.
Morning of
- Preheat oven to 450 with the cast iron pan inside, with some high heat oil in it.
- Add the cabbage to the pan and cook at 450 until the internal temp is above 160 – about 35 minutes. I flipped them once during cooking.
- Remove the cabbage from the pan and put the steak in. Put it back into the oven for another 10 minutes. Alternatively you could grill the steak with the peaches.
- After 10 min in the oven, finish the steak on the stovetop to brown on both sides. I brought this to 145 degrees, knowing that most people probably wouldnt want it to be super red in the sandwich, but if you know all your friends, you could go lower.
- Grill the peaches while this is happening. You could also just pan fry if you prefer. Brush with oil and season with salt, and grill to get char marks and reach above 160.
- Put the cabbage, steak, and peaches into the fridge for at least 2 hours to fully cool.
Chili crisp mayo
- Mix all the sauce ingredients together to form the condiment.
Build the sandwich
- Pull off any fibrous thin outer layers of the cabbage. Slice thin like slaw. Add to a large bowl and toss with the mustard, oil, vinegar, and hot sauce.
- Slice the flank steak as thin as you can, against the grain of the meat. The thinner you cut it, the more tender it will be in the sandwich. This is the most important part – you don't want to be chewing forever- so take your time.
- I like to toast the bread briefly in the broiler on the outsides before cutting.
- Slice the bread and pull out some of the insides. I don't pull too much out, just a little here and there for balance.
- Slather the chili crisp mayo on the insides of the bread. Then add the provolone.
- Next add on the peaches, then the steak. Finally top with the cabbage.
- Wrap the sandwich tight with parchment paper to keep it all together.
- You can bring it like this and cut it at the event, or let it tighten up in the fridge for an hour, then slice it and individually wrap the slices.