Steak Bahn Mi
Never had a Bahn Mi before? Get ready to meet your new favorite sandwich! Loaded with lightly pickled veggies and freshly grilled steak, it’s hearty enough for a dinner or a great, filling lunch.
- Serves: 4 Sandwiches
- Prep Time: 1.5 hours
- Cook Time: 30 minutes
Ingredients
- 1 large Choice New York Steak
- 1 tsp. Fresh Lemongrass, chopped
- 1 tsp. Coriander
- 1 tsp. Cumin
- 1/2 tsp. Black Pepper
- 1/4 c. Fish Sauce
- 2 tbsp. Vegetable Oil
- 1 Shallot, thinly slcied
- 3 cloves Garlic, roughly chopped
- 1 tbsp. Fresh Lime Juice
- 1 medium Daikon Radish, cut into matchsticks
- 3 c. Shredded or Matchstick Carrots
- 1/2 c. Cilantro, washed
- 1 Jalapeno Pepper, seeded & sliced
- 4-5 Lettuce Leaves, washed & dried
- 1/2 small White Onion, thinly sliced
- 4 French Rolls, cut in half but still connected
- 1/2 c. Rice Vinegar
- 1/4 c. Sugar
- 1/4 c. Water
- Mayonnaise
- Salt & Black Pepper, to taste
Instructions
To make the steak, combine marinade ingredients in a non-reactive bowl, then transfer to a resealable plastic bag. Place steak in bag and seal, removing as much air as possible, then place bag in fridge. Marinate at least 1 hour or overnight. When ready to cook, heat vinegar, sugar, and water until sugar dissolves, then cool completely. Mix daikon, carrots, and onion in a nonreactive bowl, then pour in vinegar solution. Cover tightly and refrigerate for at least 30 minutes or up to 1 hour.
Heat a grill pan or cast iron skillet on medium high until hot. Lightly oil pan, then sear steak on both sides. Lower heat to medium low and continue cooking to desired doneness. Rest steak for at least 5 minutes, then thinly slice.
To assemble bahn mi, first spread each side of roll with mayonnaise and lightly season with salt and black pepper. Lay down a piece of lettuce, followed by a layer of sliced steak. Lightly drain pickled vegetables, then add atop steak. Finish with fresh cilantro and a few slices of jalapeno; repeat with remaining ingredients.
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