Description
This is the perfect quick and delicious summer sandwich to make! In less than 10 minutes you can have, thin slices of shaved lean Italian beef pan-seared in olive oil with garlic and ginger, topped with caramelized purple and orange carrot ribbons, a slice of the sweetest Cornabel tomato, and crunchy baby cucumbers (both fresh from the container garden) right on your plate! This sandwich is SO good! Feel free to switch out the bread for a Pita or tortilla wrap (to make it extra portable for the beach, poolside, or picnic).
Ingredients
Units
Scale
- 8 ounces (6-8 slices) of shaved lean beef (225g)
- 1 tablespoon extra virgin olive oil (plus more for drizzling over tomatoes)
- 2 carrots (purple, orange or white or a combination), shaved into ribbons
- 2 medium garlic cloves, smashed
- 1-inch piece of fresh ginger roughly chopped (or more to taste)
- 1 ripe sweet tomato (like Cornabel San Marzano)
- 1 small cucumber (crispy garden-fresh or Persian cucumber)
- salt and freshly cracked black pepper to taste
- 4 slices of whole wheat bread (or preferred bread or wrap)
Instructions
- Prepare the tomatoes. Slice the tomato into thin slices, season with sea salt and drizzle with olive oil and set aside on a platter to rest and release their juices.
- Infuse the oil and cook the beef. Preheat a cast-iron skillet to medium-high heat and drizzle the olive oil into the hot pan and add the garlic and ginger, cook until the oil is fragrant and the ginger and garlic have browned, but are not burned. Add the beef slices in a single layer on top of the garlic and ginger (do not overcrowd the pan), season with salt and pepper, and cook for 2-3 minutes, or until the meat is cooked through and the bottoms are just golden brown. Remove beef to a platter to rest.
- Cook the carrot ribbons. Immediately add the carrot ribbons to the same skillet and season with salt to taste. Cook the carrots until they are tender and have caramelized and remove to a platter and discard the ginger and garlic.
- Assemble the sandwich. Layer the shaved beef onto a piece of whole wheat bread, add carrot ribbons, sliced tomatoes, and freshly sliced cucumbers, drizzle any juices and oil from the resting tomatoes and beef on top and add another slice of bread. Cut the sandwich in half and Enjoy!
Notes
- The beef cooks within a few short minutes, so for the best flavor and sear, ensure both the skillet and the oil are hot before putting the steak in the pan.
- Do not overcrowd the pan with the steak or you will steam the meat instead of searing it (but it’ll still taste great no matter what, so don’t stress if you’re fairly new to cooking or pan-searing).
- Shave ribbons into thin strips using your vegetable peeler. The carrots cook in just a few short minutes, so be sure not to leave them unattended so they don’t burn. Shaved carrot ribbons are thin and therefore cook very quickly.
- Be sure to use all of the olive oil and any cooking juices that accumulate on the platter with the beef and sliced tomatoes as they rest. This stuff is culinary gold! Be sure to drizzle each sandwich with the “juices” before putting on the last piece of bread and slicing. Or you can use the sandwich to sop up all of these juices.
- You can easily double the meat in this recipe if you want to make an even meatier sandwich.
- Please use beef raised on sustainable farms as much or as often as you’re able to. And if you’re against the use of beef altogether, use shaved chicken or pork cutlets instead.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwiches + Panini + Wraps
- Method: Stovetop
- Cuisine: Asian inspired
Nutrition
- Serving Size: 1 sandwich
