Preparation: 10 minutes, plus pickling time
Cooking: 5 minutes, plus resting time
600g thinly sliced topside steak, trimmed
4 long, crusty bread rolls
1 cup coriander leaves
4 lettuce leaves
Sliced red chillies, spring onion, and soy sauce, to serve
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 middle discarded)
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.
Divide the steaks between the 4 rolls. Top with the coriander, lettuce and pickled vegetables. Add chilli, spring onion and soy sauce to taste.
For the pickled vegetables:
Toss all of the ingredients together well and set aside to pickle for 30 minutes. Drain before serving.