This delicious Fench baguette sandwich, made with Olivado's Extra Virgin Avocado oil is perfect for a lunch-time meal. Check out the full recipe here:
1 carrot, peeled and julienned
1/4 cup vinegar
3 Tbsp sugar
1 star anise, 6 coriander seeds, 1 chilli, a few peppercorns
300g / 10.5oz sirloin steak, seasoned with salt and pepper
1 Tbsp Extra Virgin Avocado oil
1 x 25cm / 10in baguette
1 Tbsp butter, room temp
Small bunch coriander
2 Tbsp crispy shallots
2 chillies, sliced thinly
Salt and pepper to taste
1.Take a small pot and add the vinegar, sugar, star anise, 6 coriander seeds, 1 chilli, a few peppercorns. Bring to a gentle boil, reduce to simmer for 60 seconds, remove from heat and cool as quickly as possible. I do this by sitting the bottom of the pot on ice.
2. Meanwhile, heat a fry pan on a med high heat, when hot add the oil. Add the steak and cook for 3 minutes per side or cooked to your liking. Remove to rest. Slice.
3. To make, take the baguette and split in half lengthwise. Butter then lay the sliced steak, topped with pickled carrots, coriander and crispy shallots. Season again and serve.