Banh Mi Steak Sandwiches

1) Trim steak, pat dry and place in a large resealable plastic bag. Combine 1/2 cup vinegar, oil, chili garlic sauce, 1 tbl. sugar, soy sauce and 2 cloves garlic; pour over steak. Seal bag; refrigerate for 2-8 hours. 2) Combine remaining 1/2 cup vinegar, 2 cloves garlic and 1 tbl. sugar in a small saucepan; stir in water. Cook over medium heat until sugar is dissolved. Cool slightly. Combine carrots, cucumber and red onion in a small glass bowl; add vinegar mixture. Cover and refrigerate for 2 hours or up to 3 days. 3) Preheat gas grill for direct cooking over medium-high heat. Remove steak from marinade; discard marinade. Grill for 10-12 minutes or until medium-rare, turning once halfway through. Loosely cover with foil and let stand for 5 minutes. Using your fingers, pull out some of the bread in the buns, so that it isn't as thick or "bready". Place buns, cut sides down, on grill for 1-2 minutes or until toasted. 4) Slice steak thinly against the grain. Spread mayonnaise on buns; top with steak, pickled vegetables, jalapeno slices, and cilantro.