- 1 Greenlea Flank (skirt) Steak approx. 700g
- 2 green kiwifruit (peeled and diced)
- 2 tbsp fresh ginger (grated)
- 2 tbsp garlic (crushed)
- ¼ cup soy sauce
- ¼ tsp cayenne pepper
- 8 slices Gruyère cheese
- 8 tbsp fresh, good quality, Kimchi
- A handful fresh coriander leaves
- 1 loaf good quality sourdough bread (sliced)
- 4 tbsp butter
Mix the ingredients for the marinade together in a large bowl.
Place the flank steak into a large Ziplock bag or wide flat dish. Pour over the marinade, seal or cover and place in the fridge for at least 4 hours or overnight if possible.
When you are ready to make the sandwiches, preheat a barbecue grill on high heat. Remove the steak from the marinade, brushing off any excess. Place the steak on the barbecue and cook to your liking. 4 -5 minutes on each side for medium rare (depending on the thickness of the steak). Rest for at least 10 minutes.
Whilst the steak is cooking and resting, butter both sides of the bread and fry in a large frying pan until golden.
Once the steak has rested, slice thinly and assemble the sandwich starting with a layer of kimchi, then the steak slices, cheese and finally a little fresh coriander.
Note: The use of kiwifruit in the marinade helps to tenderise the meat.