- 4 (6-inch) crusty French baguettes, split
- Sriracha spread (see recipe)
- 4 cups seared beef tips (see recipe)
- 1 fresh jalapeño pepper, thinly sliced
- 1/2 cup fresh cilantro leaves
- 6 tbsp rice vinegar
- 3 tbsp pure cane sugar
- Pinch of fine sea salt
- 1 cup julienned carrot
- 1/2 cup julienned broccoli stalk
- 1/2 cup julienned Pure Flavor® long english cucumber
Seared Beef Tips:
- 1 (4 lb) chuck roast
- 5 cloves garlic, minced
- 1.5 tsp cracked black pepper
- 2 cups beef stock
- 1 yellow onion, sliced
- 2 tsp light olive oil, divided
- 1 cup mayonnaise
- 2 tbsp plus 2 tsp Sriracha hot chili sauce
- 4 tsp prepared horseradish
- 4 tsp Worcestershire sauce
- 4 tsp soy sauce
- 1/2 tsp fresh lime juice
Seared Beef Tips
Remove the layer of fat from the bottom side of the roast, in one piece if possible. Do not discard.
Cut the beef into about 3⁄ 4-inch cubes, and place them in a 6-quart slow cooker.
Add the garlic, salt, and pepper. Toss to coat the beef. Add the beef stock. Place the sliced onion on top of the beef, then position the fat cap over the onions.
Cover and cook on high for 3 hours or on low for 6 hours. Turn the heat off, and let stand for 30 minutes. Discard the layer of fat. You can keep the onions if you like. Transfer the beef to a baking sheet, and set aside.
Use a spoon to remove the layer of fat from the top of the liquid. Strain the cooking liquid through a fine mesh strainer over a bowl. Season the cooking liquid with salt to taste. Pour the liquid into a saucepan, and keep warm over low heat. (Reserve the cooking liquid for serving the beef over rice or mashed potatoes.)
Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon of the oil, and swirl the pan to coat the bottom. Add the some of the beef to the pan. Work in batches to avoid overcrowding the pan. Cook until seared on all sides, tossing occasionally. Transfer to a serving dish. Add the remaining 1 teaspoon oil, and cook the remaining beef.
Place the vinegar and sugar in a medium microwave safe bowl. Microwave for 30 seconds. Stir until the sugar has dissolved. Allow to cool.
Once cooled, add the salt, carrots, broccoli, cucumber. Refrigerate for 30 minutes or overnight.
Mix the mayonnaise, Sriracha, horseradish, Worcestershire sauce, soy sauce, and lime juice in a small bowl. Whisk until smooth. Use immediately or refrigerate for up to 1 week.
Makes about 1 cup.
Preheat oven to broil.
Place the bread on a baking sheet, and toast for about 1 minute, or until warm and crispy.
To assemble the sandwiches, spread the Sriracha Spread on both sides of the toasted bread. Divide the Seared Beef Tips evenly among the bottom bread halves. Top the beef with some of the pickled vegetables, sliced jalapeño, and cilantro. Close the sandwiches. Serve immediately.
If you don’t want to cut the carrots into matchsticks (julienne), you can purchase them in bags in the produce department of your local grocery. For the broccoli, you can julienne a leftover broccoli stalk or use a bag of broccoli slaw.