Thai-style steak sandwiches

Zingy Thai flavors liven up a steak sandwich for an ideal informal breakfast or lunch. 

Ingredients

• 2 tbsp fish sauce
• 1 tbsp sweet chilli sauce
• 1 lime, juice only
• large pinch caster sugar
• 2 steaks (such as sirloin, ribeye, baguette), approx. 175g/6oz each
• 4 ciabatta rolls (fresh or bake-at-home variety)
• Japanese-style mayonnaise, to serve

For the salad

• 1 small carrot, peeled and cut into very thin batons
• 2 large spring onions, shredded
• ½ Little Gem lettuce, shredded
• small handful fresh coriander, leaves only, roughly chopped
• ½ small red chilli, thinly sliced (optional)

• Method:

1. Whisk together the fish sauce, bean stew sauce, lime squeeze and sugar. Spot the steaks in an enormous plastic food sack and add the majority of the marinade, saving 1½ tablespoons to dress the plate of mixed greens. Seal the pack and pass on the steaks to marinate in the refrigerator for no less than 60 minutes, or ideally overnight. 
2. To make the serving of mixed greens, combine every one of the fixings as one with the held dressing. 
3. Heat the crusty bread rolls as indicated by the parcel directions, or on the other hand, if utilizing new, tenderly warm in a low broiler. 
4. In the mean time, heat an enormous iron dish over an exceptionally high warmth. Cook the steaks for a couple of moments on each side, until cooked as you would prefer. Put away to rest for 5 minutes. 
5. Divide the crusty bread rolls and spread liberally with mayonnaise. 
6. Cut back any abundance excess off the steaks and cut meagerly. Split between the four rolls, top with the plate of mixed greens, and serve right away.

Recipe Tips

Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeeze bottle. If you can’t find it, you can use regular mayo instead.

The steaks could be cooked on a barbecue instead of a griddle.