Banh Mi-style Steak Sandwiches

Honestly, the hardest part of this recipe inspired by Milk Street’s Tuesday Nights is mastering the tong click while manning the grill - but, I mean, if boys can do it…

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here’s what you’ll need

• 1 lb skirt steak, trimmed

• 3 carrots, ribboned

• English cucumber, thinly sliced

• jalapeno, thinly sliced

• cilantro

• hoagie buns

• 3/4 cup white vinegar

• 1/4 cup sugar

• 1/3 cup Kewpie mayo

• 3 tbsp Sriracha

• butter

• extra virgin olive oil

• salt

• pepper

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here’s what you’ll need to do

Using a peeler, shave washed and peeled carrots into long ribbons. Set aside.

In a small bowl, mix vinegar, sugar and a pinch of salt.
Add carrot ribbons and place in refrigerator to lightly pickle.

In a separate bowl, mix Kewpie mayo and Sriracha.
Place in refrigerator to chill.

Generously season both sides of your skirt steak with salt and pepper.

Place skirt steak on a HOT preheated and lightly oiled grill.
Grill for 2 to 4 minutes per side, or until the thickest part of your steak reaches 125 degrees.

Remove from grill, tent with foil, and allow steak to rest for about 10 minutes.

Meanwhile, slice hoagie buns in half and lightly butter the insides.
Toast on the grill until golden and warm, and set aside.

Thinly slice steak against the grain.

Now it’s time to assemble your sandwich!

Slather both sides of your hoagie with the Sriracha Mayo that’s been chilling in the fridge.
Pile steak on the bottom half of the bread.
Top with jalapeno and cucumber slices, shaved carrots, cilantro, and the top half of your bread.

Enjoy!