Ingredients

The following ingredients have 4 Servings
  • ¼ cup mayonnaise
  • 1 teaspoons fresh ginger, (minced)
  • ½ teaspoon fresh garlic, (minced)
  • ½ teaspoon chili paste
  • ½ teaspoon honey
  • salt to taste
  • 1 approximately (1-pound) Top Sirloin steak
  • grapeseed oil for grilling/sautéing
  • salt and freshly ground black pepper
  • 4 Ciabatta rolls
  • 1 cup Kimchi
  • about 8 large basil leaves, (washed and dried)

Instruction

  • Preheat a stove-top grill over high heat. Season the steak lightly with salt and pepper and drizzle with grape seed oil. Once the grill is very hot, cook the steak to desired doneness. For medium-rare, 3 to 4 minutes per side. You should hear a sizzling sound when the steak hits the grill -- if you don't, wait until it's hot enough. Let steaks rest for at least 5 minutes, slice thinly against the grain and set it aside. (You can also do this in a sauté pan -- following the same guidelines.)
  • Slice the rolls in half and warm them on the grill or in a toaster. Then spread each half with a relatively thin layer of the aioli (you might have some leftover).
  • Divide the the steak slices evenly amongst 4 of the coated roll halves, followed by about ¼ cup of the kimchi and a couple of basil leaves. (To avoid a soggy sandwich, drain most, if not all, of the liquid off of the kimchi first.)
  • Top each one with the remaining aioli-coated roll haves and serve immediately!