- Pat steaks completely dry and place in a bowl. Season both sides with salt and pepper. Pour over Kikkoman® Teriyaki Takumi, Original and cover with plastic wrap. Refrigerate for 6-12 hours or overnight.
- Add Kikkoman® Rice Vinegar and water to a jar. Put carrots, cucumbers, and daikon in jar. Allow to sit for 30 minutes at room temperature.
- Preheat grill to 400°F. Place ribeye on grill and cook for 4-6 mins on each side for medium rare or to your desired doneness. Remove steaks from grill and allow to rest for 10 minutes before slicing.
- Assemble banh mi by placing slices of ribeye on baguette, drizzle with additional Kikkoman® Teriyaki Takumi, Original and load up with quick pickled veggies and complete with the baguette top.
Recipe created in partnership with @kasimjhardaway.