lemongrass steak banh mi sandwiches

lemongrass steak banh mi sandwiches

If you have not been graced with the glory that is a banh mi sandwich, you simply have not lived. For those unfamiliar, a banh mi is a vietnamese sandwich usually filled with some kind of meat and accompanied by pickled carrots/daikon, mayo, cucumber, jalapeño, and cilantro. It is all at once spicy, tangy, crunchy, cooling and delicious. All the flavors and textures play off each other in harmony to create truly the perfect sandwich. It is truly one of my absolute favorites and I have no idea why it took me so long to throw a recipe together for y’all, but here it is! I love a great steak sandwich but you could just as easily substitute chicken or tofu in this recipe (grill longer for chicken, of course) and both would be equally delightful. Happy cooking!

steak bahn mi2.jpg
steak bahn mi4.jpg
steak bahn mi5.jpg
steak bahn mi7.jpg

lemongrass steak banh mi sandwiches

Yield: 2 sandwiches
Author:
prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

Lemongrass Steak
  • 1/2 lb. skirt steak
  • 1 stalk lemongrass, tough outer layers removed, chopped
  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
Spicy Mayo
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 1/2 teaspoon sesame oil
Pickled Carrots and Daikon
  • 2 carrots, peeled and cut into small matchsticks
  • 4 inches of daikon root, peeled and cut into small matchsticks
  • 1/2 cup rice wine vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
Remaining Ingredients
  • 1 baguette, cut in half, ends removed and split
  • 2 persian cucumbers, sliced
  • 1 jalapeño, sliced
  • cilantro sprigs

instructions:

  1. To make the spicy mayo: mix all ingredients together and set aside.
  2. To make the pickled carrots and daikon: heat the rice wine vinegar and water and bring to a simmer. Dissolve the sugar and salt in the mixture and then pour over the carrots and daikon in a heat proof container. Cool to room temperature and then transfer to the fridge to chill. 
  3. To make the lemongrass steak: Place the steak in a large ziplock bag. Add the remaining ingredients to the bowl of a food processor and process until a paste forms and all the ingredients are finely chopped. Smear all over the steak and allow to marinate for at least 2 hours, up to 8 hours. Preheat a grill over high heat. Grill steak for 2-3 minutes per side, or to desired doneness. Allow the steak to rest 5 minutes before slicing. Slice against the grain and set aside. 
  4. To assemble: Spread some spicy mayo on the bread and layer with the sliced steak, pickled carrots and daikon, cucumber, jalapeño, and cilantro. Serve warm. 

NOTES:

This recipe can be doubled or tripled to feed a larger crowd.
Created using The Recipes Generator
cheesy lasagna stuffed shells

cheesy lasagna stuffed shells

coffee panna cotta with salted chocolate ganache and mascarpone whipped cream

coffee panna cotta with salted chocolate ganache and mascarpone whipped cream