INGREDIENTS

• 1 pound Aussie grassfed strip steak
• Kosher salt and black pepper as desired
• Shredded Carrot
• 1/4 cup shredded daikon
• 1/4 cup thinly sliced bell pepper
• 1 cup Rice Wine Vinegar
• 4 each 6″ french baguettes sliced lengthwise
• 1 cup prepared liver pâté
• 12 slices of thin brie cheese
• 1/2 cup of fresh red ribbon sorrel leaves
• 1/2 cup of fresh cilantro leaves
• 1/4 cup seeded sliced jalapeños
• 1/2 cup Kewpie mayonnaise
• Salt and pepper to taste

INSTRUCTIONS

1. For the steak: preheat a grill over MEDIUM-HIGH heat. Season strip steak with salt and pepper, then cook to medium rare—about 4 minutes on each side. Allow to rest for 5 minutes before slicing very thin.
2. For the pickled vegetables: Combine carrot, daikon and bell pepper in a small saucepan and top with rice wine vinegar. Cook on LOW heat for 30 minutes. Remove from pot and refrigerate until ready to use
3. To serve: Toast the baguette halves until slightly crisped, about 1 minute. Spread the liver pâté evenly on the bottom halves. Divide the sliced steak between the bread bottoms. Place 3 slices of the cheese over it. Add the sorrel, cilantro, pickled vegetables and jalapeños. Spread the mayonnaise on the cut sides of the top buns. Season with salt and pepper and put on the bun tops. Serve.