1 (8-ounce) baguette, halved lengthwise and toasted
1/2 cup fresh cilantro leaves
How to Make It
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.
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.
Arrange steak on bottom half of bread; top with carrot mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.
Prepped to recipe except hollowed-out the baguettes and crisped them in 450° oven while the steak rested. Added the meat juices to the vinegar along with steak. In assembling the banh mi, poured some of the vinegar broth over the beef, then topped with the vegetables (incl a few cuke slices). Tasty, but dry. Leftovers made much better sandwiches the next day with a bit of the mayo/chile spread from CL's Sep '08 banh mi.