Recipe
Chilli Beef Baguettes
Crisp baguettes filled with griddled beef, sharp pickled vegetables, creamy mayonnaise and sweet chilli sauce, making a bright, punchy Vietnamese-style lunch with plenty of fresh crunch.
Ingredients
Method
15 mins prep6 mins cook41 mins total
Toss the carrot, cucumber and red onion with the rice wine vinegar and sugar. Leave for 20 minutes while you prepare the beef.
Heat a griddle pan until very hot. Rub the steak with the cooking oil, season with black pepper and half the sliced chilli, then griddle for 2–3 minutes on each side for medium-rare. Rest for 5 minutes, then slice thinly.
Split the baguettes and spread the cut sides with mayonnaise. Drain the pickled vegetables well and layer them into the bread with the sliced beef.
Drizzle with sweet chilli sauce and finish with the remaining chilli and fresh coriander. Serve immediately with any remaining pickled vegetables.
Notes
Drain the pickled vegetables well before filling the baguettes; excess liquid will soften the crust. Resting the steak before slicing also keeps the juices in the meat rather than in the bread.
About this recipe
These Chilli Beef Baguettes bring together the contrast that makes a great filled roll: a crisp crust, tender slices of beef, cool crunch and a lively chilli finish. The vegetables take only minutes to pickle, so they keep their freshness while gaining enough acidity to balance the rich steak and mayonnaise.
Use a very hot griddle pan to colour the beef quickly without overcooking it, then let it rest before slicing. Sweet chilli sauce, fresh coriander and red chilli bring the filling together, while the drained pickles add a clean, sharp edge to every bite. Assemble just before serving so the baguettes stay crisp.
