Steak Sandwiches With Quick-Pickled Vegetables

• 1 cup white vinegar
• 1 tablespoon sugar
• 1-1/2 cups thinly sliced fresh carrots
• 1 small daikon radish, thinly sliced
• 1/4 cup packed brown sugar
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 beef top sirloin steak (1-1/4 pounds)
• 1 tablespoon olive oil
• 1 French bread baguette (10-1/2 ounces), halved lengthwise
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha chili sauce
• 1/2 cup thinly sliced English cucumber
• Fresh cilantro leaves

1. In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade.
2. In a large skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 7-10 minutes on each side. Let rest 10 minutes before slicing.
3. Meanwhile, place baguette on an ungreased
4. , cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

white vinegar, sugar, carrots, daikon radish, brown sugar, rice vinegar, soy sauce, beef, olive oil, bread, mayonnaise, chili sauce, cucumber, cilantro

Taken from www.tasteofhome.com/recipes/steak-sandwiches-with-quick-pickled-vegetables/ (may not work)