Categories: Sandwiches
Ingredients
- 1 cup white vinegar
- 1 tbsp. sugar
- 1 1/2 cups thinly sliced fresh carrots
- 1 small daikon radish, thinly sliced
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 1/4 lbs. beef top sirloin steak
- 1 tbsp. olive oil
- 1 French bread baguette, halved lengthwise
- 1/2 cup mayo
- 2 tbsp. Sriracha
- 1/2 cup thinly sliced English cucumber
- Fresh cilantro leaves
Directions
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In a large bowl, white vinegar and sugar until sugar is dissolved. Add the carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine the brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate for 1 hour, turning once. Drain beef, discarding the marinade.
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In a large skillet, heat the oil over medium-high heat. Cook steak until meat reaches desired doneness, 7-10 minutes per side. Let rest 10 minutes before slicing.
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Meanwhile, broil baguette cut sides up, 3-4 inches from heat, until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1 1/2 tsp vinegar marinade. In a small bowl, combine the mayo, Sriracha and the reserved vinegar marinade; spread half over cut sides of baguette. Top with the steak, pickled vegetables, cucumber and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayo mixture.