COOK IT.
In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until ready to assemble sandwiches.
Marinate skirt steak with ingredients from garlic to 5-spice powder. Set aside in the refrigerator for at least 30 minutes up to 4 hours.
In a small mixing bowl, combine ingredients from mayonnaise to Thai basil until uniform consistency. Season with salt to taste. Set aside.
Preheat grill to medium-high heat and oil grids with Broil King’s deluxe basting brush
Grill marinated steaks for 2-3 minutes per side. Since these steaks are thin, the interior should be medium to medium-rare once browned on both sides.
Transfer steaks onto a cutting board and cover with aluminum foil. Rest for at least 5 minutes and slice into thin strips.
Open sliced buns and grill flat-side down until just toasted. Wrap in aluminum foil and rest on the counter until ready to serve.
Assemble sandwiches. Spread a layer of chili basil mayo on each side. Top with sliced skirt steak, pickled carrots and daikon, cilantro sprigs, and sliced cucumbers, and serve immediately.