Soy Soaked Steak Bahn Mi

SERVES 1
TAKES 30 minutes

A Ginger Pig twist on a classic Vietnamese sandwich, using tender sirloin cooked until blushing pink. It  works wonderfully well with the zingy kimchi and the chicken liver pate provides that savoury hit. A fabulous recipe for lunches in the sunshine and incredibly simple to do, a real crowd pleaser for sure.

1. Remove the steak from the fridge 1 hour before you want to cook to allow to come to room temperature. Place the steak in a bowl and pour over the soy sauce, flip to coat both sides and set aside to marinate for 30 minutes.
2. When ready to cook, drain the excess soy and brush the steak with a little oil and set a griddle pan on a medium-high heat, when it begins to smoke slightly, carefully place the steak into the pan and cook on one side for 4 minutes, turn over and cook the other side for 3 minutes (this is for steak that’s cooked medium-rare, if you want it cooked more, leave in the pan for a further 3 minutes each side).
3. Remove from the pan and set aside, covered with a little foil to rest. Ideally, you want to rest the steak for the same amount of time it is cooked.
4. Place the ice cubes in a bowl and pour over water until covered, place in the spring onion strips – the iced water will begin to curl them into spring-like shapes.
5. Whilst the steak is resting you can begin assembling the Bahn Mi. Spread a generous helping of the chicken liver pate on both sides of the baguette, carve the steak into thick slices and place on top of the pate. Season with a little salt then top with the kimchi – as much as you like!
6. Remove the spring onions from the iced water and pat dry, they should now be nice and curly with a good crunch. Place on top of the kimchi, along with the coriander and red onion slices. Finish with a sprinkle of the sesame seeds and enjoy!

• 1 x 350g sirloin steak
• 4 tbsp light soy sauce
• Olive oil, for frying
• Salt, for seasoning
• 1 small baguette, cut in half
• Chicken liver pate
• Kimchi
• A few thin slices of red onion
• 1 spring onion, sliced lengthways into thin strips
• Handful of ice cubes
• Handful of coriander, roughly torn
• Sesame seeds, for garnish