Created by Jenn's Food Journey
1/2 cup beer (I used Bud Light)
1 Tablespoon Sambal Oelek (ground chili paste)
1 Tablespoon Sriracha
dash of Worcestershire sauce
1 lbs. steak (I used petite sirloin)
cucumber slices/tomato slices
steak rolls or hoagie buns
For the mayo -
1/4 cup mayonnaise
3 Tablespoons crumbled goat cheese
1/2 teaspoon lemon juice
dash of garlic powder
1/8 teaspoon dried dill
salt and white pepper, to taste
Mix together the beer, Sambal Oelek, Sriracha and Worcestershire until well combined. Place the steak in resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 4 hours and up to 24.
To make the mayo - mix together all the ingredients in a small bowl. Season with salt and white pepper to taste. Cover and store in refrigerator until ready to use. Can be made up to two days in advance.
Preheat grill to 400 degrees F. Clean and oil grill grates. Remove steaks from the bag and discard marinade. Place the steaks over direct heat and grill 4-9 minutes per side or until the steak is done to your liking. Remove steak from grill and allow to rest for 8-10 minutes before thinly slicing against the grain.
To build the sandwich: (I like to toast my bun on the grill.. about 2 minutes per side) Slather mayo on both cut sides of the rolls. Top with lettuce and cucumber (tomato if you are using). Top with steak slices and serve. Enjoy!