Ingredients
1 cup white vinegar1 tablespoon sugar1-1/2 cups thinly sliced fresh carrots1 small daikon radish, thinly sliced1/4 cup packed brown sugar1/4 cup rice vinegar1/4 cup soy sauce1 beef top sirloin steak (1-1/4 pounds) 1 tablespoon olive oil1 French bread baguette (10-1/2 ounces), halved lengthwise1/2 cup mayonnaise2 tablespoons Sriracha chili sauce1/2 cup thinly sliced English cucumberFresh cilantro leaves
Preparation
In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade.
In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing.
Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.
