Spicy Steak Recipe

Marinate steak

Pat steak dry. In a bowl combine 2 tbs olive oil, 1 tbsp soy sauce, 1 tsp apple cider vinegar, 1 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp kosher salt. Rub marinade over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours. Bring to room temperature before cooking.

Cook steak

Preheat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Add a light brush of oil to the pan/grates. Sear steak 3–5 minutes per side depending on thickness and desired doneness (3–4 min per side for medium-rare for a 1" steak). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Remove steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly against the grain.

While steak rests, heat 1 tbsp butter or olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/2 tsp brown sugar and 1/8 tsp kosher salt. Cook slowly, stirring every few minutes, 12–18 minutes until onions are deep golden and softened. If they brown too quickly, reduce heat and add a splash of water to deglaze. Remove from heat and keep warm.

Brush halved and seeded jalapeños with 1 tsp olive oil and sprinkle with 1/8 tsp salt. Grill or char in the same skillet or on the grill for 2–4 minutes per side until they have dark grill marks and are slightly softened. Remove and slice thinly. For less heat, discard membranes and seeds; for more, leave some seeds.

Make BBQ mayo: whisk together 2 tbs BBQ sauce and 2 tbs mayonnaise in a small bowl. Taste and adjust ratio to preference.

Warm flatbreads: brush both sides of each flatbread lightly with melted butter. Toast on the grill or in a skillet over medium heat 1–2 minutes per side until lightly browned and warmed.

Assemble: spread a thin layer (about 1 tbs) of BBQ mayo evenly on each warmed flatbread. Arrange a portion of sliced steak (about half the steak per two flatbreads) across the center of each flatbread. Top steak with a portion of caramelized onions, 2 oz sliced Swiss cheese per flatbread (or divide the 4 oz), and sliced grilled jalapeños to taste. Sprinkle with chopped cilantro or parsley if using.

Melt cheese and finish: place assembled flatbreads briefly under a broiler or on the grill with a lid for 1–2 minutes until the Swiss melts. Remove, fold or leave open-faced, and serve immediately with lime wedge if desired.

Taste and season with extra salt and pepper as needed. Serve hot, cut in half if desired. Leftover steak stores covered in the refrigerator for up to 3 days; reheat gently to avoid drying.