Ingredients:

  • 1 cup (150g) shredded carrots
  • 1 cup (150g) daikon radish, julienned
  • 1/2 cup (120ml) rice vinegar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon salt
  • 1.5 lbs (680g) ribeye steak, trimmed
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) hoisin sauce
  • 2 cloves garlic, minced
  • 1 teaspoon black pepper
  • 4 small Vietnamese-style baguettes or sub rolls
  • 1 cup (30g) fresh cilantro, chopped
  • 1 jalapeño, thinly sliced
  • Mayonnaise (optional)

Instructions:

  1. In a mixing bowl, combine rice vinegar, sugar, and salt. Add shredded carrots and daikon radish, toss to coat. Cover and chill in the refrigerator for at least 1 hour.
  2. In a bowl, mix soy sauce, fish sauce, hoisin sauce, minced garlic, and black pepper. Add the ribeye steak to the marinade, coating well. Let it marinate for at least 30 minutes.
  3. Preheat the grill over medium-high heat. Remove the ribeye from the marinade, pat dry. Grill for 4-5 minutes on each side, or until it reaches your desired doneness (145°F for medium-rare). Allow the steak to rest for 5-10 minutes before slicing thinly against the grain.
  4. Slice the baguettes lengthwise. Spread a thin layer of mayonnaise if desired. Layer the sliced ribeye, pickled vegetables, fresh cilantro, and jalapeño slices inside the baguette.
  5. Cut sandwiches in half and serve immediately.