Steak, Cabbage, and Grilled 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.

Prep Time30

Cook Time1

Resting/marinate time1 2

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: Sandwich

Servings: people

Calories: 596kcal

Equipment

cast iron skillet

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.

Nutrition