1/2 pound (225g) green beans, cut on a bias into long, thin strips
1 cup pickled hot peppers cut into rings (keep the liquid)
1 1/2 pounds (680g) skirt steak, flank or sirloin
3/4 cup (175ml) Maille Dijonnaise OR mix your favourite Mayo with a few scoops of Maille Dijon mustard
3 medium cloves garlic, minced
3 tablespoons (45ml) extra-virgin olive oil
Freshly ground black pepper
4 rolls - such as ciabatta rolls
2 fresh tomatoes, sliced
Bring a large pot of salted water to boil. Add the green beans and cook for about 4 to 5 minutes, until tender but still al dente. Drain and transfer to an ice bath (a bowl filled with water and ice) to stop the cooking process. Drain and transfer to a medium bowl. Add hot peppers and their liquid and toss to combine. Set aside at room temperature.
Season the steak with the seasoned salt. Grill steak in an outdoor grill or in a cast iron pan on the stove at high heat for about 4 minutes on each side or until medium rare. Transfer to a cutting board and let it rest for at least 5 minutes. Then, slice thinly against the grain.
In a small bowl stir together the Dijonnaise, garlic and olive oil. Season generously with black pepper.
To assemble the sandwiches, spread the inside of the rolls with Dijonnaise concoction. Layer with steak and then top with sliced tomatoes, green beans and some dashes of hot sauce if you dare! Close the sandwiches and serve!