My husband actually liked this and he's not much for spicy foods.
First the rolls as they are a bit time consuming (the meat takes a total of 15-20 minutes!)
2 pkgs (1/4 oz each) active dry yeast
2 cups warm water (110F - 115F), divided
4 Tbls sugar, divided
1/3 cup olive oil
2 tsp salt
6 - 6 1/2 cups all purpose flour
In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 Tbls sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water & sugar and 4 cups of flour. Beat until smooth.
Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in a greased bowl; turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 inches apart on greased baking sheets, cover and let rise until doubled, about 30 minutes.
Bake at 400F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
3 scallions including green tops, cut in quarters
2 cloves garlic, chopped
1/4 cup cooking oil
1 Tbls lime juice
4 tsp soy sauce
1 Tbls plus 1/2 tsp Tabasco sauce
1 Tbls dried thyme
1 Tbls five spice powder**
2 tsp ground allspice
1 1/2 tsp salt
1 tsp fresh ground black pepper
1 1/2 lbs skirt steak, cut in half (I used a small chuck roast and split it into 2 steaks)
1/4 cup mayonnaise
Rolls or buns
Optional toppings: Mango chutney, red onion, arugula, watercress, lettuce
Light the grill or heat the the broiler. In a blender or food processor, puree the scallions & garlic with the oil, lime juice,soy sauce, 1 Tbls Tabasco sauce, thyme, 5 spice powder, allspice, salt & pepper.
Put the steak in a large, shallow glass dish or stainless steel pan. Rub the meat with the spice mixture. Marinate 10 minutes. In a small bowl, combine the mayo & remaining 1/2 tsp of Tabasco. Spread the mayo on the bottom 1/2s of the rolls & the chutney on the top 1/2s.
Grill or broil the steaks for 3 minutes. Turn & cook to your taste, 3-4 minutes longer, depending on the thickness, for medium rare. Transfer to a carving board and let sit for 5 minutes. Cut diagonally across the grain into thin slices. Sandwich the meat, onion, and arugula in the rolls.
** homemade "5" spice powder
1 1/2 tsp aniseed, crushed (or 1/2 aniseed 1/2 fennel seed)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Combine all ingredients well (I put the aniseed through a spice mill)