VIETNAMESE TOPSIDE ROLLS WITH PICKLED VEGETABLES
- Prep time 10Min
- Cook time 5Min
- Technique Sous-vide
- Meat Beef
- Cut Topside
- Serves 4
There are infinite options of filling for these tasty rolls
Ingredients
Ingredients
- 600 g thinly sliced topside steak, trimmed
- 4 long, crusty bread rolls
- 1 cup coariander leaves
- 4 lettuce leaved
- Sliced red chillies, spring onion and soy sauce, to serve
- Pickled vegetables:
- 2 tbsp sugar
- 2 tbsp rice wine vinegar
- 2 tsp fine salt
- 1 carrot, peeled and cut into long batons
- 1 cucumber, cut into batons (watery middles discarded)
Method
Instructions
1. Preheat a ridged chargrill or barbeque to moderately high. Rub the steaks with some vegetable oil and season with salt and pepper. Cook for a minute on each side or until cooked to your liking. You may need to do this in several batches. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
2. Divide the steaks between the 4 rolls. Top with the coriander, lettuce and pickled vegetables. Add chilli, spring onion and soy sauce to taste.
3. For the pickled vegetables:Toss all of the ingredients together well and set aside to pickle for 30 minutes. Drain before serving