Steak Banh Mi with Pickled Carrot and Finger Limes

Cut cucumber into ribbons. Julienne or grate carrot. Slice chilli. Finely slice spring onions. Pick coriander leaves and dice, discarding stems. Cut finger lime in half and squeeze out a little of the caviar-like pulp. To make pickling liquid, mix fish sauce mix with ¹⁄₂ coriander and a small squeeze of finger lime pulp. Add carrot to the pickling liquid.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest.

Cut baguettes in half lengthwise, taking care not to cut all the way through. Place baguettes in the oven to warm through and crisp, about 5 minutes.

Slice the steak. Spread mayo inside each baguette. Add cucumber, carrot, spring onion and steak. Top with hoisin and garnish with chilli, fried shallot, coriander and some caviar-like pulp from the finger lime. Enjoy!

Cut cucumber into ribbons. Julienne or grate carrot. Slice chilli. Finely slice spring onions. Pick coriander leaves and dice, discarding stems. Cut finger lime in half and squeeze out a little of the caviar-like pulp. To make pickling liquid, mix fish sauce mix with ¹⁄₂ coriander and a small squeeze of finger lime pulp. Add carrot to the pickling liquid.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest.

Cut baguettes in half lengthwise, taking care not to cut all the way through. Place baguettes in the oven to warm through and crisp, about 5 minutes.

Slice the steak. Spread mayo inside each baguette. Add cucumber, carrot, spring onion and steak. Top with hoisin and garnish with chilli, fried shallot, coriander and some caviar-like pulp from the finger lime. Enjoy!

Cut cucumber into ribbons. Julienne or grate carrot. Slice chilli. Finely slice spring onions. Pick coriander leaves and dice, discarding stems. Cut finger lime in half and squeeze out a little of the caviar-like pulp. To make pickling liquid, mix fish sauce mix with ¹⁄₂ coriander and a small squeeze of finger lime pulp. Add carrot to the pickling liquid.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest.

Cut baguettes in half lengthwise, taking care not to cut all the way through. Place baguettes in the oven to warm through and crisp, about 5 minutes.

Slice the steak. Spread mayo inside each baguette. Add cucumber, carrot, spring onion and steak. Top with hoisin and garnish with chilli, fried shallot, coriander and some caviar-like pulp from the finger lime. Enjoy!

Cut cucumber into ribbons. Julienne or grate carrot. Slice chilli. Finely slice spring onions. Pick coriander leaves and dice, discarding stems. Cut finger lime in half and squeeze out a little of the caviar-like pulp. To make pickling liquid, mix fish sauce mix with ¹⁄₂ coriander and a small squeeze of finger lime pulp. Add carrot to the pickling liquid.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest.

Cut baguettes in half lengthwise, taking care not to cut all the way through. Place baguettes in the oven to warm through and crisp, about 5 minutes.

Slice the steak. Spread mayo inside each baguette. Add cucumber, carrot, spring onion and steak. Top with hoisin and garnish with chilli, fried shallot, coriander and some caviar-like pulp from the finger lime. Enjoy!

Cut cucumber into ribbons. Julienne or grate carrot. Slice chilli. Finely slice spring onions. Pick coriander leaves and dice, discarding stems. Cut finger lime in half and squeeze out a little of the caviar-like pulp. To make pickling liquid, mix fish sauce mix with ¹⁄₂ coriander and a small squeeze of finger lime pulp. Add carrot to the pickling liquid.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest.

Cut baguettes in half lengthwise, taking care not to cut all the way through. Place baguettes in the oven to warm through and crisp, about 5 minutes.

Slice the steak. Spread mayo inside each baguette. Add cucumber, carrot, spring onion and steak. Top with hoisin and garnish with chilli, fried shallot, coriander and some caviar-like pulp from the finger lime. Enjoy!

Cut cucumber into ribbons. Julienne or grate carrot. Slice chilli. Finely slice spring onions. Pick coriander leaves and dice, discarding stems. Cut finger lime in half and squeeze out a little of the caviar-like pulp. To make pickling liquid, mix fish sauce mix with ¹⁄₂ coriander and a small squeeze of finger lime pulp. Add carrot to the pickling liquid.

Pat steak dry and heat a frying pan over medium high heat with a drizzle of oil. Add steak to the hot pan and cook for 3-4 minutes each side or until the steak is cooked to your desired doneness. Remove from the pan and rest.

Cut baguettes in half lengthwise, taking care not to cut all the way through. Place baguettes in the oven to warm through and crisp, about 5 minutes.

Slice the steak. Spread mayo inside each baguette. Add cucumber, carrot, spring onion and steak. Top with hoisin and garnish with chilli, fried shallot, coriander and some caviar-like pulp from the finger lime. Enjoy!