Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi)

Ingredients

• ½ cup distilled white vinegar
• 2 tablespoons plus 2 teaspoons light brown sugar, divided
• Kosher salt and ground black pepper
• 5 teaspoons fish sauce, divided
• Kosher salt and ground black pepper
• 1 medium carrot, peeled and coarsely shredded (1 cup)
• 1 3-inch piece daikon radish, peeled and coarsely shredded (1 cup)
• ⅓ cup mayonnaise
• 2 serrano chilies, stemmed and minced
• 4 medium garlic cloves, finely grated
• 1 pound beef skirt steak, trimmed, patted dry and cut with the grain into 2 pieces
• 4 7- to 8-inch pieces of baguette, halved
• 4 ounces pork pâté (optional)
• Cilantro sprigs, to serve

Instructions

1. 1. Make the carrot-daikon pickle, serrano mayonnaise, and fish-sauce garlic steak seasoning; marinate the steak for 15 minutes.
2. 2. Prepare a high-heat grill and remove some crumb from the baguette pieces.
3. 3. Grill the skirt steak and toast the bread; rest the steak for 10 minutes.
4. 4. Slice the steak against the grain, assemble with mayonnaise, optional pâté, pickle, and cilantro.