Steak Sandwiches with Fennel Slaw
Delicious sandwich featuring thinly sliced leftover steak topped with a fresh, crunchy fennel and red onion slaw, served on toasted focaccia with creamy mayonnaise and cilantro salsa verde.
Ingredients
- •1 piece chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)
- •1 bulb small fennel bulb, very thinly sliced, plus coarsely torn fronds
- •½ piece small red onion, very thinly sliced, rinsed
- •¼ cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)
- •½ tsp kosher salt
- •1 to taste black pepper
- •1 piece focaccia
- •4 Tbsp mayonnaise
Cooking Instructions
- 1.
Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
60 min
- 2.
Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
5 min
- 3.
Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.
5 min
