¼ cup light soy sauce
1 ½ tablespoons lemongrass paste
3 cloves garlic, crushed
750g beef rump steak, trimmed
6 x 20cm long, soft white rolls
¼ cup chicken pate
1 cup fresh coriander leaves
Kewpie mayonnaise and hot chilli sauce, to serve
¼ cup rice wine vinegar
3 teaspoons caster sugar
2 teaspoons lemongrass paste
2 Lebanese cucumbers, trimmed, thinly sliced diagonally
1 large carrot (250g), peeled, coarsely shredded
Combine soy sauce, lemongrass paste and garlic in a large bowl. Add beef. Toss to coat. Refrigerate, covered, for 30 minutes.
To make pickled vegetables, place vinegar, sugar and lemongrass paste in a shallow dish. Mix well. Stir in cucumbers and carrot. Cover. Stand, stirring halfway, for 30 minutes.
Drain beef, then pat dry with absorbent kitchen paper.
Heat a lightly oiled, barbecue grill plate over a high heat. Add beef. Cook, for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice.
To serve, cut rolls horizontally in half, without cutting all the way through. Spread base with pate (about 2 teaspoons in each). Top with beef, pickled vegetables and coriander. Drizzle with mayonnaise and chilli sauce.
TIP! We used chicken and black peppercorn pate available from the refrigerated cabinet of major supermarkets. Kewpie mayonnaise is a rich, slightly sweet Japanese mayonnaise.