Rib-eye steak banh mi

Method

1. Pat the steaks dry. Mix the rest of the steak ingredients together to make a marinade, then pour it over the steaks, ensuring they are completely covered. Cover and leave for up to 3 hours in the fridge.
2. To make the pickle, put the carrot and mooli in a bowl, then pour over the lime juice (or vinegar) and caster sugar. Mix well, then put in the fridge for at least 30 minutes.
3. To make the mayo, mix all the ingredients together and keep in the fridge until needed.
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4. Once the steak has marinated and you’re ready to build your bahn mi, put a large frying pan over a high heat and add the vegetable oil. Once smoking hot, add the steaks and cook for 1-2 minutes per side (or more depending on thickness and how rare you like your steak). Remove from the heat and leave to rest for 5 minutes before slicing.
5. Meanwhile, split open your panini and butter the cut sides. Fry, cut-side down in the hot steak pan for 15 seconds, then flip and cook for a further 20 seconds. Set aside, then fry the eggs in the same pan (adding a dash more oil if needed) until the whites are firm but the yolk is still runny.
6. Spread the pâté on the base of each panini, top with cucumber slices and the drained pickles, then top with slices of steak. Drizzle over the spicy mayonnaise, sprinkle over the cheese, then finish with red chilli, coriander, spring onion, red onion and mint. Top with a fried egg, pop the lid on top and enjoy one of the best sandwiches in existence!