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Flank Steak Bahn Mi with Fresh Pickles and Chipotle Mayo

Serves
4
Prep
1 hour
Cook
12-15 mins
Difficulty
Medium
Ingredients.
  • 3 tbsp olive oil
  • 1 Angus Reserve flank steak (approximately 400g)
  • Sea salt flakes
  • Cracked black pepper
  • To Serve:
  • 4 Long Bread Rolls
  • 1 cup finely shredded red cabbage
  • ½ bunch of coriander, washed well
  • ¼ cup chipotle mayonnaise
  • 2 medium cucumbers, halved length ways and then thinly sliced on the angle
  • 1 large carrot, peeled and cut into match sticks
  • 1 small white radish “Daikon” thick skin removed and cut into match sticks
  • 1 small jalapeno pepper, thinly sliced
  • ½ cup rice vinegar
  • ¼ cup water
  • 2 heaped tbsp white sugar
Method.
  • Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar, sugar, water and a good pinch of salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let steep for at least an hour, or store in the fridge for up to a week.
  • Season the steak with a little oil, salt and pepper. Place steak over pre-heated grill bars and cook on either side for 2-3 minutes, time will vary depending on thickness of the steak and the degree in which you want it cooked. Remove from heat and allow to rest for 2-5 minutes. Thinly carve steak against the grain.
  • Serve the steak on Fresh Crisp Bread rolls topped with Pickles, shredded cabbage, chipotle mayonnaise and coriander. Serve immediately
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