Grilled Beef Banh Mi

I found this recipe at Bakersroyal.  Soo yummy!

GRILLED BEEF BANH MI

YIELD: Serves 4

Ingredients:

Beef

• 1 lb. well-marbled tri-tip, sliced against the grain to  1/4-inch thickness
• 2 large garlic gloves
• 1 shallot
• 1 tablespoon dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon Mirin
• 1 tablespoon light soy sauce
• 2 tablespoon canola oil
• Sandwich
• 4 La Brea Reserve Sourdough Demi-Baguette
• 1/4 cup Sriracha mayonnaise (**recipe follows)
• 1 cup pickled Vietnamese slaw (**recipe follows)
• 6 to 8 cilantro sprigs
• 4 jalapeños, sliced

We also served it with lettuce and tomatoes, cucumbers and red onions.  Also- I just cooked it in a pan on the stove cause we were in a hurry.

Directions:

To make the beef: In a mortar and pestle crush the garlic and and shallots to a paste. Transfer to medium size bowl and add in brown sugar, Mirin, soy sauce and canola oil. Whisk to combine. Add the beef and make sure each slice is well coated. Cover with plastic wrap and marinate for at least an hour or overnight.

Thread beef on a pre-soaked skewer for easy grilling. Grill beef over medium high heat for 5-7 minutes or until beef is slightly charred, make sure to turn skewers frequently.

To assemble sandwich: Split bread length-wise. Spread about 2 tablespoons (or more to taste) of Sriracha mayonnaise on one side. Fill sandwich with beef, pickled slaw, cilantro and jalapeños. Serve immediately.

**To make the Sriracha mayonnaise. In a bowl, stir together 1/2 cup mayonnaise with 1 tablespoon (or more according to taste) Sriracha.

**To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil. Transfer to a large shallow bowl and add in 1/2 cup julienned match-like strips of carrots and daikon with 1 teaspoon kosher salt. Stir to blend. Set aside for 30 minutes then drain.