Juicy, sweet, and savory skirt steak is served with fresh cilantro, tangy pickles, crisp cucumbers, and spicy basil mayo in this Vietnamese-style sandwich. If you can’t find banh mi, using a soft demi-baguette or submarine bun will work in a pinch. Leftover pickled carrots and daikon can be stored for up to a month in the refrigerator. PICKLED CARROTS AND DAIKON 1 (226 g / ½ lb.) carrot, julienned ½ (226 g / ½ lb.) daikon radish, julienned ½ cup white vinegar ½ cup hot water ¼ cup white sugar INGREDIENTS 1 pound skirt steak, patted dry with a paper towel 2 cloves garlic, minced or grated 2 tablespoons neutral cooking oil, like rice bran, canola, or grapeseed 2 tablespoons fish sauce 2 tablespoons maple syrup, honey, or brown sugar 1 tablespoon hoisin 1 tablespoon lime juice 1 teaspoon sesame oil 1 teaspoon sambal oelek or sriracha ½ teaspoon 5-spice powder ½ cup mayonnaise 2 teaspoons chili crisp or chili paste Thai basil from 1 sprig, finely chopped kosher salt, to taste 4 (8 to 10 inch long) banh mi, soft baguettes or sub buns, sliced in half lengthwise 8 sprigs cilantro, thick stems removed ½ English cucumber, sliced on a bias DIRECTIONS In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until ready to assemble sandwiches. Marinate skirt steak with ingredients from garlic to 5-spice powder. Set aside in the refrigerator for at least 30 minutes up to 4 hours. In a small mixing bowl, combine ingredients from mayonnaise to Thai basil until uniform consistency. Season with salt to taste. Set aside. Preheat grill to medium-high heat and oil grids with Broil King’s basting brush. Grill marinated steaks for 2-3 minutes per side. Since these steaks are thin, the interior should be medium to medium-rare once browned on both sides. Transfer steaks onto a cutting board and cover with aluminum foil. Rest for at least 5 minutes and slice into thin strips. Open sliced buns and grill flat-side down until just toasted. Wrap in aluminum foil and rest on the counter until ready to serve. Assemble sandwiches. Spread a layer of chili basil mayo on each side. Top with sliced skirt steak, pickled carrots and daikon, cilantro sprigs, and sliced cucumbers, and serve immediately. Recipe Styling & Development by Jannell LoPhotography by Jessica Kalman
