"Steak that is marinated in Epic’s Beef Jalapeño Sea Salt Bone Broth has the perfect amount of spice that infuses incredible flavor into this steak sandwich. Paired with a kiss of honey, it makes this a combo too good for words."
Jalapeño and Honey Steak Sandwich
5
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Prep time: 6hrs (up to overnight)
Cook time: 15mins
Serves or Makes: 4 sandwiches
Recipe Card
ingredients
Sandwiches
- 1-2 pounds sirloin, tenderloin, or flank steaks
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 cup Epic Beef Jalapeño Sea Salt Bone Broth
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, crushed
- 1 tablespoon lime juice
- ¼ cup honey
- 2 tablespoons fresh cilantro
- 4 slices provolone cheese, plus more if desired
- 4 hoagie buns or sandwich rolls
ingredients
Lime Crema
- 8 ounces sour cream
- 1 small fresh jalapeño, seeded and finely diced
- 2 teaspoons honey
- 1 small garlic clove, minced
- Zest from half a lime
- Juice from half a lime
- ½ teaspoon kosher salt
Method
Step 1
Season steak with salt and pepper on both sides. Using a gallon ziplock bag, mix together Epic Beef Jalapeño Sea Salt Bone Broth, Worcestershire, garlic, lime juice, honey, and cilantro; place steaks inside the bag, press out any air and marinate 6 hours to overnight in the fridge.
Step 2
In a small bowl, whisk all of the Lime Crema ingredients until well combined. Adjust taste to your preference. Refrigerate until ready to use.
Step 3
Sear steak either on the grill or in a cast iron skillet with a little oil over medium-high heat for about 5 minutes, or until a golden crust forms. Flip and cook for another 4-5 minutes, or until desired doneness. To achieve medium rare, remove from heat when meat thermometer reads 135-140° F, let rest 5 minutes on a plate. Slice into thin pieces, cutting against the grain.
Step 4
Assemble sandwich with provolone. Melt under the broiler on low for 2 minutes until cheese is melty. Watch carefully as it can burn quickly. Pile on some steak strips and slather with that delicious Lime Crema.
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