Veri Veri Steak Sandwich from Polker's

Veri Veri Steak Sandwich from Polker's

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  • 1/2 lb. beef tenderloin, center cut
  • 1/2 yellow onion Show video
  • 1 cup Soy Vay® Veri Veri Teriyaki®, divided
  • 3 roma tomatoes
  • 1 oz. fresh baby kale
  • 4 6 in. hoagie roll or sourdough roll
  • 2 Tbsp. vegetable oil
  • 8 toothpicks


  • 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.


  • 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.



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