Name: Steak Sandwiches with Quick-Pickled Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 cup white vinegar -; 1 tablespoon 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 beef top sirloin steak (1-1/4 pounds) -; 1 tablespoon olive oil -; 1 French bread baguette (10-1/2 ounces), halved lengthwise -; 1/2 cup mayonnaise -; 2 tablespoons Sriracha chili sauce -; 1/2 cup thinly sliced English cucumber -; Fresh cilantro leaves -

Steak Sandwiches with Quick-Pickled Vegetables

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Steak Sandwiches with Quick-Pickled Vegetables

1. 1 cup white vinegar -

2. 1 tablespoon sugar -

3. 1-1/2 cups thinly sliced fresh carrots -

4. 1 small daikon radish, thinly sliced -

5. 1/4 cup packed brown sugar -

6. 1/4 cup rice vinegar -

7. 1/4 cup soy sauce -

8. 1 beef top sirloin steak (1-1/4 pounds) -

9. 1 tablespoon olive oil -

10. 1 French bread baguette (10-1/2 ounces), halved lengthwise -

11. 1/2 cup mayonnaise -

12. 2 tablespoons Sriracha chili sauce -

13. 1/2 cup thinly sliced English cucumber -

14. Fresh cilantro leaves -

How to cook deliciously - Steak Sandwiches with Quick-Pickled Vegetables

1. Stage

In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade.

2. Stage

In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing.

3. Stage

Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.