Steak Banh Mi Sandwiches

Marinated sirloin tip on Hawaiian bread with sriracha mayo, quick-pickled carrots, radishes and fresh cilantro.


Quick-pickled Carrots
  • ½ C. Matchstick Carrots
  • 5 Black Peppercorns 1/3 C. Apple Cider Vinegar
  • Pinch of Sea Salt
  • ¾ tsp. Cane Sugar
  • 3 Tbsp. Soy Sauce
  • 2 Tbsp. Fish Sauce
  • 2 Tbsp. Cane Sugar
  • 1 Shallot, minced
  • 4 Cloves Garlic, minced
  • ½ tsp. Ground Black Pepper
  • 1 lbs. Beef Sirloin Tip, pounded to a ¼-inch thickness and sliced into strips
  • Marinade (see above)
  • 4 Slices Canyon Bakehouse Hawaiian Bread, toasted
  • ¼ C. Prepared Sriracha Mayo
  • ¼ C. Pickled Carrots (see above)
  • ¼ C. Matchstick Radishes
  • Sliced Jalapeño Pepper and Fresh Cilantro Leaves, for garnish


  1. To make the quick-pickled carrots in an 8 oz. jar, combine matchstick carrots and black peppercorns. Loosely packed, the veggies should fill each jar about 2/3 of the way.
  2. Whisk together the vinegar, sea salt and sugar. Pour the mixture over the carrots. If a milder flavor is desired, add water to fill the jar.
  3. Place the lid and shake the jar. Allow the pickled carrots to rest at room temperature for 1-2 hours or refrigerate overnight.
  4. In a small bowl, whisk the ingredients for the marinade together. Place the steak strips into a sealable plastic bag and pour the marinade over top. Seal the bag and allow the mixture to marinate for 2 hours or overnight.
  5. Cook the marinated steak on a grill pan over medium-high heat until browned on all sides.
  6. Spread four slices of toasted bread with sriracha mayo and assemble two sandwiches with cooked beef, pickled carrots, matchstick radishes, sliced jalapeño, and fresh cilantro leaves.


Difficulty: Easy

Prep: 20 minutes, marinate overnight

Cook: 5 min

Servings: 2