Steak and Ginger-Pickle Sandwich

This is a sandwich for when the Frenchman is businessing in Atlanta for the better part of the week. While he’s away, you deserve something tasty, but uncomplicated; laborious cooking is less fun for one.

This is a sandwich for when you agree to go to a (rather stodgy) holiday party with your parents, and the only menu item that seems remotely appealing is the surf & turf, a dish you haven’t had occasion to order since, well, ever. And so you eat the lobster tail, and ask the waiter to wrap up the 10-ounce piece of steak still languishing on your plate. Now you have 10-ounces of steak in your refrigerator.

It’s a sandwich for when you think: what can I do with this steak in my refrigerator? And then you decide to make a sandwich, because sandwiches are both easy and, when made properly, glorious. You decide to flash pickle onions and persian cucumbers with cider and rice wine vinegar, and (why not?) fresh ginger dropped in for flair and personality.