Vietnamese Grilled Steak Banh Mi with Pickled Carrots & Cucumber

Directions

1. Mince the shallot and garlic, then whisk them with fish sauce, maple syrup, and a pinch of pepper to make a flavorful marinade.
2. Cut the steak into 3-inch pieces and thinly slice each piece against the grain. Add the meat to the marinade and toss to coat; let it marinate while you prep the produce.
3. Wash and dry all fresh produce. Trim the carrot and cucumber ends, then julienne or peel into thin noodle-like sticks. Reserve the carrots for pickling and place the cucumber in a bowl.
4. Slice the jalapeño thinly and add it to the carrot in the small bowl. Gather the pickling setup: add vinegar, maple syrup, and salt to the carrot mixture.
5. Bring the pickling liquid to a boil, then pour it over the carrot and jalapeño. Remove from heat, stir in two ice cubes or a splash of water, and let cool.
6. Preheat a grill pan or skillet over medium-high heat. Halve the lettuce and chop into bite-sized pieces; set aside.
7. Grill the steak pieces until done to your liking, about 1½ minutes per side for medium-rare. Transfer to a plate and loosely cover with foil. Toast the buns cut-side down until browned, about 2 minutes.
8. Shave the cilantro leaves from the stems and add to the cucumber bowl. Remove carrot and jalapeño from the pickling liquid with tongs, then toss them with the cucumber and cilantro. Reserve the pickling liquid for the salad.
9. Spread mayonnaise on the bottom halves of the buns. Layer with steak, pickled vegetables, cilantro, and jalapeño, then top with the lettuce-coated salad tossed with 2–3 tablespoons of the reserved pickling liquid.
10. Serve by stacking the top buns on the sandwiches and dividing the salads and sandwiches between plates.