Banh Mi-Style Roast Beef Sandwiches
Cooking Light Gluten Free Cookbook
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
3/4 pound flank steak, trimmed
2 TBS rice vinegar
1 TBS fish sauce (such as Thai Kitchen)
1 TBS lower-sodium soy sauce (make sure it is gluten free)
1 1/2 tsp sugar
1 jalapeno pepper, thinly sliced
1 C matchstick-cut carrots
1/2 C thinly sliced radishes
1 (7.5 oz) gluten-free baguette, halved lengthwise and toasted
1/2 C fresh cilantro leaves
1. Heat a large cast-iron skillet (or any skillet) over medium-high heat. Sprinkle salt and pepper evenly over steak (hubby was a little more generous with the seasonings). Add the steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. While steak cooks, combine vinegar and next 4 ingredients in a medium bowl. Combine carrots and radishes in a medium bowl; add 1 TBS vinegar mixture, tossing to coat. Let vegetable mixture stand 5 minutes. Add steak to remaining 5 TBS vinegar mixture; toss well to coat.
3 Arrange steak on bottom half of bread; top with vegetable mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.
So yummy! You could easily stretch this to serve 8 as the 4 were huge!!