Steak Sandwiches with Quick-Pickled Vegetables

  • Total Time

    Prep: 30 min. + marinating Cook: 15 min. + standing

  • Makes

    6 servings

  • 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
  • Directions

  • 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.
  • In a large 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.
  • 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.
  • Nutrition Facts

    1 sandwich: 430 calories, 20g fat (4g saturated fat), 40mg cholesterol, 888mg sodium, 37g carbohydrate (9g sugars, 2g fiber), 25g protein.
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