Vietnamese Steak Sandwich
These sandwiches are also called banh mi. Banh mi really just means bread but it is often implied when you say you are going to have banh mi, it means a meat-filled sandwich. I wish I had used better bread for this sandwich (I would have preferred a baguette or a wheat version–but sometimes you just have to roll with the punches!).
The filling is really flavorful and if you don’t include the time to marinate the steak, this sandwich can be ready in about 10-15 minutes.
Vietnamese Steak Sandwich Recipe
By May 17, 2012Published:
- Yield: 4 sandwiches (4 Servings)
- Prep: 60 mins
- Cook: 10 mins
- Ready In: 1 hr 10 mins
These sandwiches are also called banh mi. Banh mi really just means bread but it is often implied when you say you are going to …
- 4 limes juiced
- 2 tbsp soy sauce
- 2 green onions chopped
- 2 tbsp fresh ginger minced and peeled
- 1/2 tsp crushed red pepper
- 1 lb flank steak
- salt and pepper to taste
- 1 large garlic clove minced
- 1 tsp honey
- 1/4 tsp crushed red pepper
- 1 tbsp rice vinegar
- 2 carrots grated
- 1/2 cup cilantro chopped
- 4 hoagie rolls or baguettes
- Mix the lime juice, soy sauce, scallions, ginger and red pepper together and place in a resealable plastic bag. Add the steak and seal. Place it in the refrigerator, turning occasionally, for at least an hour.
- In the meantime, prepare your pickled carrots. In a small bowl, stir together the garlic, honey, red pepper, vinegar, and add 1 tbsp water.
- Toss your carrots, green onions, and cilantro with the vinegar mixture. Set aside.
- Heat your grill or grill pan to high. Remove steak from the marinade (discard marinade); season with salt and pepper. Cook the meat, turning once, until the meat is medium rare-about 8-10 min. Let the steak rest for at least 5 min before slicing thin along the bias.
- Toast your bread and then serve with a layer of sliced steak topped with the carrot mixture.