Hot Hunan Hoagies

Hot Hunan hoagies are a 1980s East-meets-West sandwich that deserves a comeback. Round steak marinates four to eight hours in a sherry, soy, garlic, and ginger bath that tenderizes the lean cut and infuses it with deep Asian flavor. The marinade then doubles as a baste during broiling, building a glossy savory crust on the outside of the steak.

The relish is what carries the heat. Vegetable oil, sesame oil, vinegar, soy sauce, sugar, and a few drops of hot pepper sauce dress raw mushrooms, scallions, and bell peppers into a quick fresh slaw that gets piled on top of the meat. The crunch contrasts brilliantly against the tender broiled beef.

Slice the steak diagonally across the grain. This shortens the muscle fibers so each bite stays tender.

Chef Tips

• Let the marinated steak come to room temperature 30 minutes before broiling for even cooking
• Toast the Kaiser rolls under the broiler so they hold up to the saucy filling without going soggy
• Make the relish first so it has at least 30 minutes to mellow and meld together
• Carve the steak into thin slices, ⅛ inch is the sweet spot for tenderness
• Serve immediately. The relish loses crunch as it sits in the sandwich.

Variations

• Sub flank or skirt steak for round. Both take to the marinade well.
• Add quick-pickled cucumber slices for extra crunch and tang on top of the relish
• Swap Kaiser rolls for hoagie buns or French rolls for a more sandwich-shop look