Step 1 Slice the sirloin into 1cm thick minute steaks. Place the grated garlic, shallot, brown sugar, fish sauce, mirin and soy sauce in a bowl with the steak and rub in well. Cover with cling film and allow to marinade for a couple of hours - ideally overnight.

Step 2 Place the sugar and salt in a bowl and add the juice of a lime. Stir well. Place the thinly sliced carrot and turnip into the mixture and allow to pickle for an hour.

Step 3 In a smoking hot pan, add the steak and cook either side for a couple of minutes. Char the steak well for extra flavour. Allow to rest for 10 minutes, then slice against the grain into strips.

Step 4 Spread the pate over one side of the baguette. Top with the drained, pickled carrot and turnip, then add the sliced steak. Drizzle over the sriracha, then finish with red chilli slices, coriander and spring onion. Sprinkle over sesame seeds and serve.