Ingredients:
- 1 rib eye steak, about 1 pound and 2 inches thick
- Kosher salt, To Taste
- 1/2 cup unseasoned rice wine vinegar
- 1 tablespoon sugar
- 1 small cucumber, peeled into ribbons
- 1 large watermelon radish, thinly sliced
- 1 large carrot, peeled into ribbons
- Canola oil, as needed
- 1/4 cup mayonnaise (or veganaise)
- 1 tablespoon sriracha,
- 1 fresh baguette, sliced into 4 sandwich-sized segments and halved lengthwise
- 1 jalapeno pepper, thinly sliced (optional)
- 2 cups cilantro, leaves stemmed
- 1 cup fresh mint
Directions:
1. Season steak generously with salt, then let sit at room temperature for at least 30 minutes.
2. Meanwhile, add vinegar, sugar and a pinch of salt to a large bowl. Whisk until sugar has dissolved. Add cucumber, radish and carrot ribbons, then place a plate or bowl on top so vegetables are submerged. Let sit for 30 minutes at room temperature.
3. Preheat the oven to 400ºF. Set a cast iron skillet over medium high heat for about 5 minutes, then add canola oil and heat to a shimmer. Meanwhile, pat steak dry and season again with kosher salt. Add steak to hot pan and cook for 5 minutes. Flip steak and cook for another 3 minutes for medium rare (145ºF on an instant read thermometer after resting) or 5 minutes for a medium steak. Remove steak from heat and wrap loosely in foil. Let rest for about 5 minutes, then thinly slice.
4. While the steak rests, toast the bread in the oven for about 5 minutes or until crisp.
5. To assemble, mix mayonnaise with sriracha and divide among 4 pieces of bread. Divide cilantro, mint, jalapeño, pickled veggies and steak among each sandwich and enjoy.
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