Steak Banh Mi Sandwiches
Featured Product
Hawaiian Bread Marinated sirloin tip on Hawaiian bread with sriracha mayo, quick-pickled carrots, radishes and fresh cilantro.
Ingredients
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½ C. Matchstick Carrots
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5 Black Peppercorns
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1/3 C. Apple Cider Vinegar
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Pinch of Sea Salt
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¾ tsp. Cane Sugar
Quick-pickled Carrots
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3 Tbsp. Soy Sauce
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2 Tbsp. Fish Sauce
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2 Tbsp. Cane Sugar
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1 Shallot, minced
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4 Cloves Garlic, minced
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½ tsp. Ground Black Pepper
Marinade
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1 lbs. Beef Sirloin Tip, pounded to a ¼-inch thickness and sliced into strips
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Marinade (see above)
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4 Slices Canyon Bakehouse Hawaiian Bread, toasted
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¼ C. Prepared Sriracha Mayo
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¼ C. Pickled Carrots (see above)
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¼ C. Matchstick Radishes
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Sliced Jalapeño Pepper and Fresh Cilantro Leaves, for garnish
Sandwiches
Directions
- 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.
- 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.
- Place the lid and shake the jar. Allow the pickled carrots to rest at room temperature for 1-2 hours or refrigerate overnight.
- 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.
- Cook the marinated steak on a grill pan over medium-high heat until browned on all sides.
- 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