Skirt Steak Banh Mi

PICKLED CARROTS AND DAIKON
1 (226 g / ½ lb.) carrot, julienned
½ (226 g / ½ lb.) daikon radish, julienned
½ cup white vinegar
½ cup hot water
¼ cup white sugar

SKIRT STEAK MARINADE
1 pound skirt steak, patted dry with a paper towel
2 cloves garlic, minced or grated
2 tablespoons neutral cooking oil, like rice bran, canola, or grapeseed
2 tablespoons fish sauce
2 tablespoons maple syrup, honey, or brown sugar
1 tablespoon hoisin
1 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon sambal oelek or sriracha
½ teaspoon 5-spice powder

CHILI BASIL MAYO
½ cup mayonnaise
2 teaspoons chili crisp or chili paste
Thai basil from 1 sprig, finely chopped
Kosher salt, to taste
4 (8 to 10 inch long) banh mi, soft baguettes or sub buns, sliced in half lengthwise
8 sprigs cilantro, thick stems removed
½ English cucumber, sliced on a bias

1. In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until ready to assemble sandwiches.
2. Marinate skirt steak with ingredients from garlic to 5-spice powder. Set aside in the refrigerator for at least 30 minutes up to 4 hours.
3. In a small mixing bowl, combine ingredients from mayonnaise to Thai basil until uniform consistency. Season with salt to taste. Set aside.
4. Preheat grill to medium-high heat and oil grids with Broil King’s deluxe basting brush
5. Grill marinated steaks for 2-3 minutes per side. Since these steaks are thin, the interior should be medium to medium-rare once browned on both sides.
6. Transfer steaks onto a cutting board and cover with aluminum foil. Rest for at least 5 minutes and slice into thin strips.
7. Open sliced buns and grill flat-side down until just toasted. Wrap in aluminum foil and rest on the counter until ready to serve.
8. Assemble sandwiches. Spread a layer of chili basil mayo on each side. Top with sliced skirt steak, pickled carrots and daikon, cilantro sprigs, and sliced cucumbers, and serve immediately.