- Serves 4
- Preparation time 10 mins
- Cooking time 5 mins
- Resting time 5 mins
- Bánh Mì Rare Steak Sandwich
- 4 Sirloin Steak, 230g
- Salt and pepper
- 2 tbsp sunflower oil, plus enough to coat the steaks
- 2 tsp white wine vinegar
- 1 tsp brown sugar
- ¼ red chili, deseeded and finely chopped
- 1 shallot, sliced
- 4 sprigs fresh parsley leaves, chopped
- 40-60g fresh salad leaves, e.g. rocket, pea shoots and watercress
- 2 large ciabatta loaves, toasted, cut in half and opened lengthways
- ¼ cucumber, cut into ribbons
- 1 small carrot, peeled and cut into ribbons
- 4 sprigs fresh coriander leaves
Chili Lime Mayo- 3 tbsp mayonnaise
- Zest of ¼ a lime
- Juice of ½ a lime
- 3 sprigs coriander, roughly chopped
- 3 sprigs parsley, roughly chopped
- 1 sprig mint, finely chopped
- ½ tsp finely chopped seedless chilli
- Dash Worcestershire sauce
- Dash soy sauce
- Pinch salt
- Pinch sugar
- Bánh Mì Rare Steak Sandwich
- Allow the steaks to come to room temperature, pat them dry with kitchen paper and brush them all over with sunflower oil.
- Heat a large, heavy-bottomed frying pan or griddle over a high heat.
- Cook the steaks on one side for 1-2 minutes, turn and cook for a further 1-2 minutes, until nicely coloured on the outside but still rare inside.
- Season with salt and pepper and remove to rest in a warm place on a rack, covered with foil, for at least 5 minutes.
- Combine the oil, vinegar and sugar in a bowl.
- Add the chili, shallots, parsley, coriander, carrot and cucumber ribbons and salad leaves, toss to coat and season to taste.
- Slice the steaks diagonally against the grain into thin strips and mix with the dressed salad.
- To serve, arrange the steak and salad equally into the ciabatta loaves.
- Serve with chunky chips and some Chili Lime Mayo to dunk them in!
- Chili Lime Mayo
- Mix everything together throughly in a bowl with a spoon or spatula.
- Serve and dunk!
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