Steak banh mi

To make the pickles, peel the carrots and daikon and julienne (cut into matchsticks).

Place into a bowl and add salt. Stir to combine and stand for 1 hour before draining and squeezing out the excess liquid.

Place the sugar and vinegar in a container and whisk until sugar is completely dissolved.

Add the carrots and daikon to the container cover with lid and refrigerate overnight (up to 3 days).

Place the tri tip on a chopping board and using a sharp knife, carefully trim away any silver skin . Tri tip is shaped like an L with the grain running in the direction of the L. To make it easier to work with, cut in half at the corner.

Place marinade ingredients into a container and stir to combine. Add the beef and massage gently to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.

Pre-heat oven to 200°C fan and remove beef from refrigerator.

On the stove, place an oven proof pan over high heat. Once hot, add oil.

Using tongs, pick up the beef and allow excess marinade to drain off. Sear the beef over high heat for 3-4 minutes per side.

Transfer to oven and roast at 200°C oven for 20 minutes.

Remove from oven and rest meat on a chopping board for 10 minutes before slicing thinly against the grain.

To assemble the Banh Mi, cut the baguette into portions (15 to 20 cm per portion). Cut each portion in half but without cutting the way through so there is a small hinge of bread remaining.

Spread the bottom halves with paté and spread the top halves with mayonnaise.

Arrange a layer of sliced cucumber and red onion, then divide the sliced tri tip among the sandwiches and top with some pickles, coriander, sliced red chilli and if you like it hot, a squirt of Sriracha chilli sauce.

Serve immediately or pack away for an epic picnic.