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Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil.
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Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl.
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Taste and add salt and pepper, if needed.
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Divide the meat into 2 portions.
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Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet.
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When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan.
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Let sit until a brown crust forms, and turn to brown the other side.
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Browning should take approximately 2 to 3 minutes total.
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Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
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In that skillet, add 2 tablespoons of oil over high heat.
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When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper.
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Cook stirring often until lightly caramelized, about 4 to 5 minutes.
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Add the garlic and green onions and cook for an additional 1 to 2 minutes.
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While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through.
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Add the beef and vinegar mixture to the onions, and stir to combine.
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Taste and add additional salt and pepper, if desired.
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Keep warm while you assemble the sandwich.
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To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette.
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On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno.
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Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
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*Cook's Note: You can ask your butcher to thin slice your rib-eye steak for you.
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Or, you can freeze your steak for 20 minutes in the freezer (which makes it easier to slice), then slice it on the bias yourself.
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Heat a skillet over high heat.
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Add the jalapeno and garlic to the dry skillet.
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Cook until blackened and charred on all sides, about 10 minutes.
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Place in a plastic bag, seal and allow to rest for 5 minutes.
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Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic.
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Add jalapenos and garlic to a food processor or blender with remaining ingredients.
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Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!
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Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels.
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Place the flour in a large paper bag or bowl.
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Add the onions, toss well to coat and shake off the excess.
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Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes.
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Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper.
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Place a large mound on each plate and top with chopped chives.
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Serve with a ramekin of the aioli and enjoy!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
