WOW scale: 10
1-1/4 lb. flank steak, very thinly sliced crosswise
10 oz. teriyaki marinade (not to be confused with teriyaki sauce)
1/2 cup plus 1 tablespoon canola oil
1 Maui onion (Vidalia or Walla Walla onions would be fine substitutes), sliced thinly
1 cup flour
1/2 teaspoon salt
8 slices pineapple
4 ciabatta rolls, sliced lengthwise
1/2 cup teriyaki sauce
1. Place flank steak and teriyaki marinade in a large resealable plastic bag. Seal and allow to marinate overnight.
2. Heat 1 tablespoon of canola oil in a grill pan or sauté pan over medium-high heat.
3. Cook steak in batches, discarding marinade, about 2 minutes per side until cooked through. Set aside and keep warm.
4. Combine flour and salt in a medium bowl.
5. Dredge onions in the flour mixture to coat.
6. Heat remaining 1/2 cup of canola oil in a sauté pan over medium-high heat.
7. Fry onions in batches for about 4-5 minutes until golden.
8. Carefully remove with a slotted spoon or spatula and drain on a paper towel-covered plate.
9. Lightly toast ciabatta halves in an oven or toaster oven.
10.Spread a thin layer of teriyaki sauce on the inside of each piece of bread.
11.On each bottom ciabatta half, layer on two slices of pineapple, 1/4 of the teriyaki beef and 1/4 of the onions. Close each sandwich with the top ciabatta halves, serve and enjoy!
Yield: 4 sandwiches
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