STEAK SANDWICHES WITH FENNEL SLAW

Steak Sandwiches with Fennel Slaw image

Provided by David Tamarkin

Yield Makes 2 open-face sandwiches

Number Of Ingredients 8

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1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)
1 small fennel bulb, very thinly sliced, plus coarsely torn fronds
1/2 small red onion, very thinly sliced, rinsed
1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 sandwich-size piece focaccia, split lengthwise, toasted
4 Tbsp. mayonnaise

Steps:

Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.