Lemongrass Steak Sandwich

In a large bowl, combine the flank steak with sugar, soy sauce, fish sauce, minced lemongrass, minced garlic, sesame seeds, vegetable oil, and black pepper. Mix thoroughly to coat the steak. Let it marinate for at least 30 minutes.

Heat a grill pan over high heat. Cook the marinated steak for 2-4 minutes per side, or until it reaches your desired level of doneness.

While the steak cooks, prepare the pickled vegetables. Place the julienned daikon and carrot into a jar.

In a small saucepan, heat the water, rice vinegar, sugar, and salt until the sugar and salt dissolve. Pour the hot liquid over the vegetables in the jar. Seal and set aside.

Remove the steak from the grill pan and let it rest for 5-10 minutes before slicing it thinly against the grain.

Prepare the remaining toppings: slice the cucumber, jalapeño, and red chili pepper.

Slice the baguette lengthwise, but not all the way through, and open it like a book.

To assemble, spread a generous layer of mayonnaise on both inner sides of the baguette.

Layer the sliced steak on the bottom half, followed by the pickled daikon and carrot, cucumber ribbons, and sliced peppers.

Top with a large handful of fresh cilantro and a drizzle of Maggi seasoning sauce.

Close the sandwich firmly, slice in half, and serve immediately.