Soy-Ginger Steak or Portobello Mushroom Sandwiches
Growing up, steak sandwiches were always a favorite of mine, but now as an adult, they taste a little bland and uninteresting, so I wanted to find a way to liven them up and still make them appealing to the younger set. This marinade hit the spot—a little interest for me and my husband without too much spice for my kids.
- 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. rice vinegar or rice wine vinegar
- 1 clove garlic minced, about 1/2 tsp.
- 1 tsp. fresh ginger peeled and minced
- 1 tsp. brown sugar
- 1/4 tsp. black pepper
- 1 lb. boneless steak or portobello mushroom thinly sliced if using mushrooms
- 1/2 Tbsp. canola, vegetable, or olive oil
- 4 ciabatta or sourdough rolls (use wheat/gluten-free, if needed)
- 2 Tbsp. mayonnaise optional
- 4 leaves romaine or other crunchy lettuce optional
- 1/2 cucumber thinly sliced (optional)
- 4 radishes thinly sliced (optional)
- Combine the soy sauce, vinegar, garlic, ginger, sugar, and pepper in a shallow bowl or Ziploc bag and whisk or shake until well combined.
- Add the steak or mushrooms, cover, and let marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Heat a large heavy skillet over a medium-high heat. Add the oil and heat until it is shimmering but not smoking.
- Add the steak or mushroom and cook for 4 – 6 minutes.
- Flip the steak or mushrooms and cook for another 4 - 6 minutes and the steak or mushrooms have reached their desired doneness. Discard the excess marinade.
- If using steak, remove it from the heat and allow it to rest for 5 minutes, then slice thinly. If using mushrooms, go right to assembling the sandwiches.
- Slice the rolls in half lengthwise and layer the steak or mushrooms along with the mayonnaise, lettuce, cucumbers, and radishes, if using, as desired, to make a tailor-made sandwich for each person at the table.
Do Ahead or Delegate: Peel the garlic, mince the ginger, prepare the marinade and marinate the steak or mushrooms in the refrigerator for up to 48 hours. Scramble Flavor Booster: Double the garlic and/or ginger or add crushed red pepper flakes to the marinade. Tip: Leftover bread that is a few days old is great for making homemade croutons. Just cube the bread, toss with little bit of olive oil and seasonings (salt and dried herbs are delicious), spread on a baking sheet, and toast the cubes in a 375 degree oven for 15 minutes, or until they are golden and hard. Nutritional Information Per Serving (% based upon daily values): Calories 560, Total Fat: 11g, 17%; Saturated Fat: 4g, 18%; Cholesterol: 88mg, 29%; Sodium: 765mg, 32%; Total Carbohydrate: 57g, 19%; Dietary Fiber: 5g, 19%; Sugar: 5g; Protein: 40g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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