Skip to content

FREE SHIPPING ON ORDERS OVER $60 (QUÉBEC, ONTARIO AND MARITIMES)*

Ingredients:

-2 submarine buns

-1 beef flank steak

-125ml soy sauce

-125ml rice vinegar

-1 tbsp finely chopped garlic

-1 tbsp finely chopped ginger

-2 tbsp Firebarns Sriracha

-2 tbsp honey

juice of half a lime

-1/2 cup julienned carrot

-1/2 cup julienned cucumber

3/4 cup finely chopped cilantro

2 tablespoons commercial mayonnaise

-1 tbsp. Firebarns Sriracha

-2 tbsp. crushed peanuts

Preparation:

In a bowl, combine soy sauce, rice vinegar, garlic, ginger, Sriracha, honey and lime juice. Add the beef flank steak, cover and marinate for 24 hours.

In a skillet over high heat, sear the beef flank steak with a drizzle of olive oil for 1 to 2 minutes on each side. Let the beef cool and cut into slices of about 1 to 2 centimetres.

In the same pan, bring half the marinade to a boil and brown the slices of flank steak for 1 to 2 minutes.

Combine mayonnaise and Sriracha. Spread spicy mayonnaise on bread, then add beef slices, carrot, cucumber, cilantro and peanuts before closing the sub.

star
Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Frank's Recipes

Inspiration for your everyday life. For small and big events.

RECIPES BY SPICE

RECIPES BY CONDIMENT

Close (esc)

EXCLUSIVE 10% DISCOUNT

Sign up to our newsletter for weekly recipes and exclusive discounts.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Added to cart