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1
Place the flank steak in a large plastic zip-top bag.
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2
To make marinade, combine soy sauce, sugar, garlic, chili garlic sauce, cilantro and lime juice in a bowl and mix well.
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3
Pour over steak, seal tightly and lay flat in freezer for 20 minutes.
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4
In the meantime, combine mayo, sesame oil and cayenne pepper and mix well.
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5
Place in refrigerator until ready to use.
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6
Place sesame seeds in a dry pan over medium heat and toast until fragrant and slightly brown; set aside.
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7
Vegetable toppings may, also, be prepared while marinating.
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8
After 20 minutes, remove beef from freezer.
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9
Slice against grain on a diagonal into thin strips.
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10
Place beef back in marinade and let sit for 20 more minutes.
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11
(Note: the recipe does not call for salt, but I do lightly salt.
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12
).
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13
Remove meat from marinade.
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14
Heat an indoor grill pan or heavy skillet on medium-high heat until very hot.
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15
Brush with vegetable oil.
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16
Place beef strips on pan at least 2 inches apart; do not overcrowd.
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17
Sear meat in batches, 30 seconds per side.
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18
Toast rolls lightly and divide spicy mayo evenly among them, spreading on the top and bottom halves.
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19
Distribute beef along with cucumber, bell pepper, green onions, carrots, arugula or other leafy greens, sesame seeds and jalapenos among the sandwiches.
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20
Slice each sandwich in half before serving.
