Banh Mi–Style Roast Beef Sandwiches

Ingredients

• 1 cup baby carrots 
• 7.5 ounce crusty baguette gluten-free toasted halved lengthwise
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon fish sauce (such as Thai Kitchen)
• 0.8 pound flank steak trimmed
• 0.5 cup cilantro leaves fresh
• 1  jalapeno thinly sliced
• 0.1 teaspoon kosher salt 
• 1 tablespoon soy sauce 
• 0.5 cup radishes thinly sliced
• 2 tablespoons rice vinegar 
• 1.5 teaspoons sugar 

Equipment

• bowl
• frying pan

Directions

1. Heat a large cast-iron skillet over medium-high heat.
2. Sprinkle salt and pepper evenly over steak.
3. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness.
4. Remove steak from pan; let stand 5 minutes.
5. Cut steak diagonally across grain into thin slices.
6. While steak cooks, combine vinegar and next 4 ingredients in a medium bowl.
7. Combine carrots and radishes in a medium bowl; add 1 tablespoon vinegar mixture, tossing to coat.
8. Let vegetable mixture stand 5 minutes.
9. Add steak to remaining 5 tablespoons vinegar mixture; toss well to coat.
10. Arrange steak on bottom half of bread; top with vegetable mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.