Prepare to embark on a culinary journey that will transform your sandwich game forever! These Vietnamese-inspired Banh Mi Steak Sandwiches are not just a meal, they're a symphony of flavors that dance between sweet, savory, tangy, and spicy. Imagine tender, perfectly grilled flank steak nestled in a crispy baguette, surrounded by pickled vegetables and fresh herbs - this isn't just a sandwich, it's a taste adventure that will transport your taste buds straight to the bustling streets of Vietnam.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 pound flank steak
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 4 baguettes
- 1 cup pickled carrots and daikon
- Fresh cilantro for garnish
- Sliced jalapeños for garnish
Instructions
- Begin by marinating the flank steak. In a medium bowl, combine the soy sauce, fish sauce, and sugar. Mix well until the sugar is dissolved. Add the flank steak to the marinade, ensuring it's fully coated. Allow it to marinate for at least 15 minutes, or up to 2 hours if you have the time, for deeper flavor.
- While the steak is marinating, prepare the baguettes. If they are not already crusty, you can lightly toast them in a preheated oven at 350°F (175°C) for about 5 minutes, just until they are warm and slightly crispy.
- Next, prepare your garnishes. Rinse and dry the fresh cilantro, and slice the jalapeños into thin rounds. Set these aside for assembly later.
- Once the steak has marinated, heat a grill or a cast-iron skillet over medium-high heat. When the pan is hot, remove the steak from the marinade, allowing any excess liquid to drip off, and place it on the grill or skillet.
- Cook the flank steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for doneness; medium-rare is typically around 130°F (54°C).
- After cooking, remove the steak from the heat and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy sandwich.
- While the steak is resting, prepare the pickled carrots and daikon if they are not pre-made. You can use store-bought pickled vegetables or make your own by soaking julienned carrots and daikon in a mixture of equal parts vinegar and sugar for at least 30 minutes.
- After resting, slice the flank steak against the grain into thin strips. This will help keep the meat tender and easy to bite into.
- To assemble the Banh Mi sandwiches, take a toasted baguette and layer it with a generous amount of the pickled carrots and daikon. Next, add slices of the grilled flank steak, followed by fresh cilantro and sliced jalapeños to taste.
- Close the baguette and repeat the assembly for the remaining sandwiches. Serve immediately and enjoy your homemade Banh Mi Steak Sandwiches!
Tips
- Marinate Like a Pro: The key to incredible flavor is letting the steak marinate. Don't rush this step - the longer it sits (up to 2 hours), the more delicious it becomes.
- Slice Against the Grain: When cutting your steak, always slice against the grain. This ensures each bite is tender and easy to chew.
- Temperature Matters: Use a meat thermometer to achieve your perfect steak doneness. For medium-rare, aim for 130°F (54°C).
- Customize Your Heat: Adjust jalapeño slices to match your spice tolerance. Remove seeds for less heat, or add more for extra kick.
- Fresh is Best: While store-bought pickled vegetables work, homemade quick pickles can elevate your sandwich from good to extraordinary.
- Bread Matters: A crusty baguette is crucial. Lightly toasting it adds texture and prevents sogginess.Pro tip: These sandwiches are perfect for meal prep - marinate the steak ahead of time and assemble quickly when ready to eat!
Nutrition Facts
Calories: 530kcal
Carbohydrates: 63g
Protein: 32g
Fat: 11g
Saturated Fat: g
Cholesterol: 50mg
