Steak Sandwiches with Quick-pickled Vegetables
This recipe is a Cambodian version of the classic Vietnamese dish banh mi, with pickled vegetables, cucumber, Sriracha mayo and marinated beef.
Prep: 30 min. + marinating Cook: 15 min. + standing Makes: 6 servings
1 cup white vinegar
1 Tbsp. sugar
1¹ ₂ cups thinly sliced fresh carrots 1 small daikon radish,
thinly sliced
¹₄ cup packed brown sugar
¹₄ cup rice vinegar
¹₄ cup soy sauce
1 beef top sirloin steak (1¹ ₄ lbs.) 1 Tbsp. olive oil
1 French bread baguette
(10¹ ₂ oz.), halved lengthwise ¹₂ cup mayonnaise
2 Tbsp. Sriracha chili sauce ¹₂ cup thinly sliced English cucumber
Fresh cilantro leaves
1. In a large bowl, whisk 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. 2. In a large skillet, heat the oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; mediumwell, 145°), 7-10 minutes per side.
Let rest 10 minutes before slicing.
3. Meanwhile, broil baguette cut sides up, 3-4 in. from heat, until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1¹₂ tsp. vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce 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 mayonnaise mixture.
1 sandwich: 430 cal., 20g fat (4g sat. fat), 40mg chol., 888mg sod., 37g carb. (9g sugars, 2g fiber), 25g pro.