Rump steak banh mi

1. Stick the lemongrass, chillies, fish sauce, sesame oil and lime juice in a food processor and blitz into a fine paste

2. Put the paste over the steaks and marinade in the fridge for at least 12 hours and take out 30 minutes before grilling

3. Get a Barbecue or a griddle pan really hot

4. Cut your baguettes in half lengthways (and also down middle if you’re using larger baguettes) and place on the griddle pan for a couple of minutes to toast up

5. Cook the steak on the hot barbecue or griddle pan to your liking turning about every minute

6. If you have a cooking thermometer or want to use the finger to thumb method I go with the Fabulous Baker Brothers guide:
Rare= 50°c index finger to thumb
Medium rare= 56°c middle finger to thumb
Medium= 62°c ring finger to thumb
Well done= 70°c little finger to thumb

7. Plate up the steaks immediately on a chopping board and leave to rest while you make the garnish

8. Using a speed peeler finely slice the cucumbers and remove the coriander from its stalks, place both in a bowl

9. Dress with the lime juice, sesame oil and salt and shake it up to allow all the flavour to get around

10. Thinly slice the steaks and place in individual open baguettes top with dressed cucumber and coriander as well as a couple of pickled chillies and serve immediately