3 tablespoons fish sauce, (see Note)
3 tablespoons lime juice
4 teaspoons brown sugar
1/2 teaspoon freshly ground pepper
1 pound flank steak, thinly sliced against the grain
1 teaspoon canola oil
6 tablespoons reduced-fat mayonnaise
3 12-inch baguettes, cut in half & split horizontally
2 small carrots, shredded or cut in to matchsticks
1/2 small cucumber, cut in to narrow spears
1/2 cup shredded peeled daikon radish
3 scallions, trimmed & thinly sliced
1/3 cup coarsely chopped fresh cilantro
Directions
1. Preheat grill to high.
2. Whisk fish sauce, lime juice, brown sugar & pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.
3. Place steak in a medium bowl, add oil & toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning five times, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat & refrigerate for 15 minutes or up to 8 hours.
4. To assemble sandwiches: Add mayonnaise to the reserved sauce & stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions & cilantro. Slice the sandwiches in half.
Tips:
Note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in huge supermarkets & Asian markets.
Tip: How to grease a grill rack: Oil a folded paper towel, hold it with tongs & rub it over the rack. (Do not use cooking spray on a hot grill.)
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