Steak Sandwiches with Fennel Slaw
['1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)', '1 small fennel bulb, very thinly sliced, plus coarsely torn fronds', '1/2 small red onion, very thinly sliced, rinsed', '1/4 cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)', '1/2 tsp. kosher salt, plus more', 'Freshly ground black pepper', '1 sandwich-size piece focaccia, split lengthwise, toasted', '4 Tbsp. mayonnaise']
Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left—nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.
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