Somali Steak Sandwich Recipe

Prepare the steak

Trim excess fat from the flank steak and slice thinly across the grain into strips about 1/4-inch thick. Pat dry with paper towels.

Mix marinade

In a bowl combine 1 cup yogurt, 2 tablespoons white vinegar, minced garlic, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon cardamom, 1/2 teaspoon black pepper and 1 teaspoon salt. Whisk until smooth.

Marinate

Add the sliced steak to the marinade, toss to coat thoroughly, cover and refrigerate at least 30 minutes and up to 4 hours. For best flavor marinate 2–3 hours.

Cook the steak

Heat a large skillet or griddle over medium-high heat and add 2 tablespoons vegetable oil. Remove excess marinade from the steak (shake off but do not wipe clean). Working in batches if necessary, sear the steak strips until well browned and cooked through, about 2–3 minutes per side for thin strips. Avoid crowding the pan. Transfer cooked steak to a plate and tent loosely with foil to rest.

While the steak marinates or cooks, whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon harissa or hot sauce, 1/4 teaspoon salt and 1/4 teaspoon ground cumin until smooth. Taste and adjust heat or acidity. Refrigerate until assembly.

Make quick pickles

In a small bowl combine 2 tablespoons white vinegar, 2 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon salt. Add the thinly sliced cucumber, red onion and shredded carrot; toss and let sit for at least 10 minutes (or up to 1 hour) to pickle lightly.

Prepare fresh toppings

Thinly slice the tomato (if using), chop cilantro (or parsley), and thinly slice the hot pepper. Drain excess liquid from the quick pickled vegetables before assembling.

Prep the bread

If using lahooh or rolls, slice open and lightly butter the cut sides. Toast in a skillet or under a broiler until lightly golden, about 1–2 minutes, to add texture and prevent sogginess.

Assemble sandwiches

Spread about 1–2 tablespoons of the tangy crema onto each bottom half of the bread. Pile 4–5 ounces (roughly 1/4 of cooked steak) of the sliced steak on top. Add a handful of drained pickled vegetables, a few slices of tomato (optional), a sprinkle of chopped cilantro, and sliced hot pepper to taste. Finish with a drizzle of crema and a grind of black pepper. Close sandwiches and press gently.

Cut sandwiches in half, serve immediately with lemon wedges on the side for squeezing over the steak. Leftover components (crema, pickles, steak) keep well refrigerated for 2–3 days.