1. Whisk 1 tablespoon oil, chili pepper, fish sauce, lime zest and juice, and sugar in a medium bowl. Add carrots, toss to coat, and set aside. In a small bowl, whisk mayonnaise with chili-garlic and hoisin sauces and set aside.

2. Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in a medium skillet over medium-high heat until just smoking. Add steaks to skillet and cook until well browned on both sides, about 15 minutes total for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing thinly across the grain.

3. Add herbs to bowl with carrots and toss to combine. Spread mayonnaise mixture over both sides of bread, then divide steak, onion, and carrot mixture among sandwiches.

Source: Hannaford fresh Magazine, July - August 2018