Soy Vay®

Prep

• 1.
  Arrange the steak in a shallow dish or large resealable plastic container.
• 2.
  Pour in half of the Veri Veri Teriyaki sauce and turn meat until evenly coated.
• 3.
  Cover and marinate in the fridge for 12 hours.
• 4.
  Slice onions, tomatoes, kale and hoagie rolls. Set aside.
• 5.
  Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

• 1.
  Cook the steak to desired doneness. Make sure meat reaches an internal temperature of at least 145°F.
• 2.
  When it’s done, remove from the grill and let rest for 20 minutes.
• 3.
  When the meat is ready, slice into thin strips.
• 4.
  In a medium-sized nonstick frying pan, heat the oil over high heat.
• 5.
  Sauté onions with remaining Veri Veri Teriyaki sauce until caramelized. Set aside.
• 6.
  Place the buns on the grill and heat until golden brown.
• 7.
  Stuff the buns with the sliced beef, caramelized onions, tomatoes and kale.
• 8.
  Put a toothpick on each side of the sandwich and slice down the middle.
• 9.
  Serve immediately.