Peel and finely chop ½ of the ginger (save rest for own use). Peel and finely chop 2 cloves garlic. Coarsely chop cilantro leaves and stems. Thinly slice jalapeño and discard stem. Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, ½ of chopped garlic, 1 tablespoon sugar, and ½ teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.
Split steaks horizontally and pound to a ¼-inch thickness with a meat mallet or heavy skillet and rub with oil. Sprinkle with remaining garlic, 1 teaspoon salt, and several grinds pepper and let sit until step 5. Heat a grill or grill pan over high. Split rolls. Reduce heat to medium high. Open rolls and grill, cut-sides down, until lighlty toasted, about 2 minutes. Flip rolls and grill, turning once or twice, until outsides are lightly toasted, 1– 2 minutes (watch closely).
Rub grill or grill pan grates with oil. Add steaks and cook over medium-high until lightly charred about 1½ minutes. Flip and cook just 1 minute more. Transfer to a plate (or cutting board to slice if desired).
Spread mayo on rolls and top each with 2 steaks. Use a slotted spoon to add some of the pickled carrots and cucumbers to sandwiches. Garnish with jalapeños and cilantro. Close sandwiches and serve with remaining pickled veggies alongside. Enjoy!
Originally Submitted
8/29/2018
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