Are you running out to get the ingredients for this looker right now?
You saw the pic and you said "I have to have that"
I knew it!
This, ladies and gentlemen is a Vietnamese steak sandwich, AKA Banh Mi
and let me tell you it was delicious!
This is only one variation of the very versatile sandwich so beloved in the Vietnamese culture, as well as here in the USA.
We fell in love with the flavor combo immediately.
Cilantro, tangy dressing, fresh carrots crunchy bread and marinated steak.
If you aren't going to get these ingredients ASAP, you are making a huge mistake!
I highly recommend trying this version,
we are going to try some other variations...because I am convinced that the Vietnamese people know what they are doing in the kitchen.
I didn't use flank steak because I couldn't find one at the store that was less than 1.5 lbs and we cannot eat that much meat...after all there are only 2 of us people.
Also, my trusty grilling machine (aka Logan) accidentally overcooked the steaks.
The sandwiches were still delicious but I missed the extra tenderness of med-rare meat.
Lesson Learned: USE A MEAT THERMOMETER...ALWAYS!
Flank Steak with Lime Marinade
1/3 cup fresh lime juice
2 T soy sauce
2 scallions thinly sliced
2 T minced peeled fresh ginger
1/2 tsp red pepper flakes
1 1/2 lbs flank steak
vegetable oil for grates
In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger and red pepper flakes. Add the steak and seal the bag. Marinate the steak in the fridge for about 30 min.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off. Season with S&P. Place on the grill; cover and cook turning once until meat has reached desired doneness, 6-8 min for med-rare. Let steak rest before slicing for about 10 min.
Vietnamese Steak Sandwiches
1 large garlic clove, minced
1 tsp sugar
1/4 tsp red pepper flakes
1 T rice vinegar
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 lb sliced flank steak with lime marinade
In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 T water.
In another bowl, toss together the carrots,
and cilantro leaves.
Toss with half the vinegar mixture.
Split and lightly toast the hero rolls.
Layer the hero rolls with the carrot mixture and steak.
Drizzle with the remaining vinegar mixture, if desired. (Highly recommended).
Logan Rating: *****