Peel and mince shallot. Peel and mince the garlic.
4 cloves garlic
Add shallot, garlic, fish sauce, maple syrup, and pepper to a medium bowl; whisk together.
2 tbsp fish sauce
4 tsp pure maple syrup
½ tsp black pepper
Cut the steak into 3-inch sections, then thinly slice each section against the grain into ¼-inch strips; add to the bowl with the marinade. Turn to coat and set aside to marinate.
1 ½ lb striploin (New York strip) steak
Wash and dry the fresh produce.
2 medium carrots
1 English cucumber
1 jalapeño pepper
½ small bunch cilantro
1 head butter (Boston) lettuce
Trim off and discard the ends of the carrots and cucumber. Using a julienne (or regular) peeler, peel the carrots and cucumber into thin noodle-like sticks. Transfer the carrots to a medium saucepan and the cucumber to a large bowl.
Thinly slice the jalapeño into rounds; add to the saucepan with the carrots. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
Add vinegar, maple syrup, and salt to the saucepan with carrots and jalapeño. Bring to a boil over high heat; immediately remove from heat, stir in 4 ice cubes (or ½ cup water) and set aside to cool.
½ cup rice vinegar
4 tsp pure maple syrup
1 tsp salt
Heat a grill pan (or skillet) over medium-high heat.
Halve the lettuce head lengthwise, then chop crosswise into thick, bite-sized, pieces; set aside.
Coat grill with oil. Working in batches, place steak on the grill and cook until desired doneness, about 1½ minutes per side for medium-rare. Transfer to a plate and loosely cover with foil.
4 tsp extra virgin olive oil
Slice rolls in half. Place on grill, cut side down, and toast until browned, about 2 minutes. Alternatively, you can toast the rolls in a toaster.
4 whole grain buns or rolls
Shave the cilantro leaves off the stems; discard the stems. Add cilantro to the bowl with the cucumber. Reserving the pickling liquid, remove carrots and jalapeño from the saucepan using tongs or a fork, and add them to the bowl; toss to combine.
To assemble the sandwiches, spread mayonnaise on bottom slices of rolls; top with steak, some of the pickled carrots, cucumber, jalapeño, and cilantro. Close sandwiches with tops of the rolls.
¼ cup mayonnaise
Add lettuce to the bowl with carrots, cucumber, jalapeño, and cilantro; drizzle with ⅓ cup of the reserved pickling liquid, and toss to coat.
To serve, divide salad and sandwiches between plates. Enjoy!