2 lb raw trimmed flank steak
2 tbsp Sriracha sauce (located in the Asian Foods section)
2 tbsp fresh ginger finely chopped
¼ cup extra virgin olive oil
2 tbsp soy sauce
2 tbsp rice wine vinegar (could also use White Wine Vinegar, Apple Cider Vinegar, or Champagne Vinegar)
3 tbsp honey
½ tsp kosher salt
Combine all the ingredients in a bowl. Rub the flank steak thoroughly with the mix and refrigerate for a minimum of 2 hours, for best results marinade overnight.
2 heads bok choy cabbage (ask local grocer for best alternative if unavailable)
2 red bell peppers
1 red onion (thick sliced)
1 tbsp Garlic chili sauce (located in the Asian Foods section)
2 tbsp lime juice
2 tbsp olive oil
2 tbsp sesame or vegetable oil
1 Chabaso Classic Baguette
Salt and pepper to taste
Cut the bok choy in half length wise. Rub the bok choy, onion, and peppers with the olive oil and then grill all sides. Cut the core out of the bok choy and peppers. Shave the peppers and bok choy into long thin pieces. Toss with remaining ingredients and set aside until you are ready to assemble the sandwich.
To finish the sandwich: Grill the flank steak to the desired temperature over a hot grill. Allow the steak to rest on a platter for 3-5 minutes. While you are waiting slice the Classic Baguette length-wise and grill the inside faces. Spread the Baguette with the bok choy slaw. Cut the steak into thin slices and spread out inside the Baguette. Soak up any remaining juices with the top face of the Baguette before eating the sandwich.
Best served with an Irish Red Ale.