Vietnamese sandwich steak

Heat up the grill pan. Fill steaks with 1 tbsp oil and roast in 1-2 min. Per side. Remove from pan and allow to cool. In a large bowl, mix lime juice with fish sauce and red pepper. Cut steaks transversely to the wire into narrow strips and mix through dressing. Place the meat covered in a refrigerator and allow it to soak for at least 30 minutes. Remove hard stalks from watercress. Pick herbs from stalks and coarse cracks. Mix in watercress, herbs, onion and carrot strips. Store in a refrigerator until use.

bread rolls or cut into 4 pieces of sliced ​​baguette. Mix salad and rest of oil through steak strips and distribute over rolls.