Ingredients
- For the Beef:
- 1 lb well-marbled tri-tip, sliced against the grain to ¼-inch thickness
- 2 large garlic cloves
- 1 shallot
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 2 tablespoons canola oil
- For the Sandwich:
- 4 French rolls, halved horizontally
- ¼ cup Sriracha mayonnaise (recipe follows)
- 1 cup pickled Vietnamese slaw (recipe follows)
- 6 to 8 cilantro sprigs
- 4 jalapeños, sliced
- For the Sriracha Mayonnaise:
- ½ cup mayonnaise
- 1 tablespoon Sriracha (or more to taste)
- For the Pickled Slaw:
- ¼ cup distilled vinegar
- ¼ cup sweet rice vinegar
- ¼ cup sugar
- ½ cup water
- ½ cup julienned carrots
- ½ cup julienned daikon
- 1 teaspoon kosher salt
Instructions
- Prepare the Beef Marinade: In a mortar and pestle, crush the garlic and shallots into a paste. Transfer to a medium-sized bowl and add the brown sugar, fish sauce, soy sauce, and canola oil. Whisk until well combined. Add the beef and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Grill the Beef: Thread the marinated beef onto pre-soaked skewers for easier grilling. Grill over medium-high heat for 5-7 minutes, turning frequently until the beef is slightly charred and cooked to your desired doneness.
- Make the Sriracha Mayonnaise: In a bowl, stir together the mayonnaise and Sriracha sauce. Adjust the Sriracha to your preferred spice level.
- Make the Pickled Slaw: In a medium saucepan, combine the distilled vinegar, sweet rice vinegar, sugar, and water. Bring to a boil over high heat. Transfer the liquid to a large shallow bowl and add the julienned carrots, daikon, and kosher salt. Stir to combine, then set aside for 30 minutes. After 30 minutes, drain the slaw.
- Assemble the Sandwiches: Slice the French rolls horizontally. Spread about 2 tablespoons (or more to taste) of Sriracha mayonnaise on one side of each roll. Fill each roll with grilled beef, pickled slaw, cilantro sprigs, and sliced jalapeños.
- Serve and Enjoy: Serve the sandwiches immediately and enjoy the bold, vibrant flavors!
Notes
- You can adjust the spice level by adding more or less Sriracha to the mayonnaise or jalapeños to the sandwich.
- For a twist, try adding sliced cucumber or a drizzle of hoisin sauce for additional flavor.
- The pickled slaw can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Vietnamese / Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 9g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
