Thai-style steak sandwich recipe
Thai-style steak sandwiches Zingy Thai flavours perk up a steak sandwich for a perfect brunch or lunch. 2 tbsp fish sauce1 tbsp sweet chilli sauce1 lime, juice onlylarge pinch caster sugar2 steaks (such as sirloin, ribeye, bavette), approx. 175g/6oz each4 ciabatta rolls (fresh or bake-at-home variety)Japanese-style mayonnaise, to serve 2 tbsp fish sauce 1 tbsp sweet chilli sauce 1 lime, juice only large pinch caster sugar 2 steaks (such as sirloin, ribeye, bavette), approx. 175g/6oz each 4 ciabatta rolls (fresh or bake-at-home variety) Japanese-style mayonnaise, to serve 1 small carrot, peeled and cut into very thin batons2 large spring onions, shredded½ Little Gem lettuce, shreddedsmall handful fresh coriander, leaves only, roughly chopped½ small red chilli, thinly sliced (optional) 1 small carrot, peeled and cut into very thin batons 2 large spring onions, shredded ½ Little Gem lettuce, shredded small handful fresh coriander, leaves only, roughly chopped ½ small red chilli, thinly sliced (optional) Method Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. To make the salad, mix all the ingredients together with the reserved dressing. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven.Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes.Halve the ciabatta rolls and spread generously with mayonnaise. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. To make the salad, mix all the ingredients together with the reserved dressing. To make the salad, mix all the ingredients together with the reserved dressing. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven. Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes. Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes. Halve the ciabatta rolls and spread generously with mayonnaise. Halve the ciabatta rolls and spread generously with mayonnaise. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Recipe tips Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeezy bottle. If you can’t find it, you can use regular mayo instead. The steaks could be cooked on a barbecue instead of a griddle.