Gochujang Sirloin Steak Salad Sandwiches
with Sesame Carrot Fries & Pickled Cucumber
- Milk
- Sesame
- Soy
- Wheat
Give your classic chicken salad sandwich a twist with gochujang, a fermented Korean chili paste that’s savory, sweet, and just a little bit spicy. Tangy, quick-pickled cucumber adds extra brightness to these sandwiches, which you’ll build on top of warm toasted potato buns. Add a side of roasted sesame carrot fries and dig in!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Lime
9 ounce
Carrot
2 unit
Scallions
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven 425 degrees. Wash and dry produce.
Trim, peel and halve carrots crosswise; cut lengthwise into sticks (like fries—ours were 3 inches long and ½ inch wide).
Toss on a baking sheet with a drizzle of oil, sesame seeds, salt, and pepper. Roast on middle rack until browned and tender, 15-18 minutes.
Pat chicken* dry with paper towels. Season with garlic powder and a pinch of salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
Transfer to a plate. Refrigerate until cool enough to handle, then dice into ½-inch pieces.
Meanwhile, halve lime. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions.
In a medium microwave-safe bowl, whisk together ¼ tsp sugar (½ tsp for 4 servings), juice from all the lime, and a pinch of salt until sugar has dissolved.
Stir in cucumber; cover with plastic wrap. Microwave 30-60 seconds. Stir and set aside until ready to serve.
In a large bowl, combine scallions, diced chicken, sour cream, gochujang, and as many chili flakes as you like. Season with a pinch of salt and pepper to taste.
Halve and toast buns.
Divide chicken salad between bottom buns; top with as much pickled cucumber (draining first) as you like. Close sandwiches.
Divide sandwiches between plates. Serve with sesame carrot fries and any remaining pickled cucumber on the side.
