Banh Mi-Style Roast Beef Sandwiches

Ingredients

• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 pound flank steak, trimmed
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon less-sodium soy sauce
• 1 1/2 teaspoons sugar
• 1 jalapeño pepper, thinly sliced
• 1 cup matchstick-cut carrots
• 1/2 cup thinly sliced radishes
• 1 (8-ounce) baguette, halved lengthwise and toasted
• 1/2 cup fresh cilantro leaves

Preparation

1. 1. Heat a large cast-iron skillet over medium-high heat. Sprinkle salt and pepper evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. 2. While steak cooks, combine vinegar and next 4 ingredients (through jalapeño pepper) in a medium bowl. Combine carrots and radishes in a medium bowl; add 1 tablespoon vinegar mixture, tossing to coat. Let vegetable mixture stand 5 minutes. Add steak to remaining 5 tablespoons vinegar mixture; toss well to coat.
3. 3. Arrange steak on bottom half of bread; top with carrot mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.