BANH MI STYLE BEEF FLANK STEAK AND SRIRACHA SANDWICH
-2 submarine buns
-1 beef flank steak
-125ml soy sauce
-125ml rice vinegar
-1 tbsp finely chopped garlic
-1 tbsp finely chopped ginger
-2 tbsp Firebarns Sriracha
-2 tbsp honey
juice of half a lime
-1/2 cup julienned carrot
-1/2 cup julienned cucumber
3/4 cup finely chopped cilantro
2 tablespoons commercial mayonnaise
-1 tbsp. Firebarns Sriracha
-2 tbsp. crushed peanuts
In a bowl, combine soy sauce, rice vinegar, garlic, ginger, Sriracha, honey and lime juice. Add the beef flank steak, cover and marinate for 24 hours.
In a skillet over high heat, sear the beef flank steak with a drizzle of olive oil for 1 to 2 minutes on each side. Let the beef cool and cut into slices of about 1 to 2 centimetres.
In the same pan, bring half the marinade to a boil and brown the slices of flank steak for 1 to 2 minutes.
Combine mayonnaise and Sriracha. Spread spicy mayonnaise on bread, then add beef slices, carrot, cucumber, cilantro and peanuts before closing the sub.