1 1/2 pounds very thinly sliced rib-eye steak*, trimmed of any excess fat, at room temperature
1 tablespoon granulated sugar, divided
1 tablespoon light brown sugar, divided
Kosher salt and freshly cracked black pepper
5 tablespoons canola oil, divided
1/4 cup rice wine vinegar
1/4 cup white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 large red onion, medium dice
1 large red bell pepper, medium dice
1 jalapeno (stemmed, seeded, ribs removed), small dice
2 1/2 tablespoons minced garlic
4 green onion stalks, diced
4 (6 to 7-inch) baguette rolls, split
Fire-Roasted Jalapeno Aioli, recipe follows
1 large bunch or package baby watercress
1 bunch fresh cilantro sprigs
1 red bell pepper, stem, seeds and ribs removed, julienne cut
1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds
2 jalapenos, sliced very thin (optional, but recommended)
Crispy Fried Onion Strings, recipe follows
1 large lime, cut into 8 wedges
4 large jalapenos
4 cloves garlic, papery outer layer still attached
Dash cayenne pepper
1/2 cup packed cilantro leaves
3 tablespoons fresh lime juice
1 lime, zested
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cups mayonnaise
Canola oil, for frying
4 cups rice flour
4 large red onions, sliced paper-thin
Fine salt
Freshly cracked black pepper
Bunch chives, minced
You can ask your butcher to thin slice your rib-eye steak for you. 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.