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Steak & Egg Salad Sandwich
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Steak & Egg Salad Sandwich

Steak & Egg Salad Sandwich

East meets West in the delicious mashup of a classic steak sandwich on baguette, but also filled with Japanese deli-style egg salad. What could be better? 

Makes 2

Ingredients

  • One 10 -12 ounce steak, ribeye, New York or sirloin would all be good
  • Kosher salt & coarse ground black pepper
  • 1 tablespoon oil or beef tallow if you have
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin, sweet cooking wine
  • 1 tablespoon butter
  • 3 hard-boiled eggs, peeled
  • 2 tablespoon Kewpie mayo, plus extra for the bread
  • 1 tablespoon heavy cream
  • Pinch of salt and pepper
  • 4 slices thick Japanese style milk bread, brioche, soft white bread or baguette slices

Directions

  1. Heat a pan over medium high, season steak with salt & pepper and cook until done to your liking
  2. When almost done, add the soy, mirin & butter - and baste as soon as it melts about a minute - then remove and let rest
  3. Grate the eggs into a bowl and add the Kewpie, pinch of slat & pepper and cream - mix swell
  4. Toast bread, and make a sandwich with more Kewpie, a layer of thinly sliced steak, and the egg salad

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