3 sirloin steaks, 3cm thick (about 350g each)
2 garlic cloves, sliced
1 lemon-grass stalk, sliced
2 tsp caster sugar
2 tsp fish sauce
2 baguettes, cut into 10 cm lengths
1 cucumber, cut into ribbons with a mandoline or peeler
Handful coriander leaves
Handful mint leaves
For the carrots
2 carrots, cut into matchsticks
1 tsp caster sugar
2 tbsp rice-wine vinegar
For the chilli jam
4 red chillies
2 garlic cloves
2cm ginger, peeled and chopped
1 tbsp fish sauce
3 tomatoes, quartered
3 tbsp soft brown sugar
1 tbsp red-wine vinegar
For the lime mayo
6 tbsp mayonnaise
Juice and zest 1 lime
For the chilli jam, place the chillies, garlic, ginger and fish sauce in a food processor and blend to a paste. Add the tomatoes and pulse until roughly chopped. Tip into a pan, simmer for 5 minutes, add the sugar and red-wine vinegar and simmer, stirring for another 5 minutes, until thick. Set aside to cool.
For the pickled carrots, mix the carrots, sugar and vinegar in a bowl and season with salt.
In a separate bowl, combine the ingredients for the lime mayo, season and set aside.
Place the sirloin steaks in a bowl and add the garlic, lemon grass, sugar and fish sauce. Season with black pepper and turn in the marinade. Allow to stand for at least 10 to 15 minutes.
Heat a griddle pan or large, non-stick frying pan over a high heat until hot then cook the steaks for 2 minutes on each side, turning a couple of times to ensure the meat is evenly cooked. Remove from the pan and allow to rest for 5 minutes, or until you are ready to serve. Cut into thin slices.
Split the baguettes, spread with lime mayo and fill with the beef, pickled carrot, cucumber, herbs and the chilli jam. Or, serve all the separate elements on a platter for people to assemble their own sandwiches.
Source: The Independent
