Banh mi

Banh mi

Juicy, sweet, and savory skirt steak is served with fresh cilantro, tangy pickles, crisp cucumbers, and spicy basil mayo in this Vietnamese-style sandwich. If you can’t find banh mi, using a soft demi-baguette or submarine bun will work in a pinch. Leftover pickled carrots and daikon can be stored for up to a month in the refrigerator.

PICKLED CARROTS AND DAIKON

  • 1 (226 g / ½ lb.) carrot, julienned
  • ½ (226 g / ½ lb.) daikon radish, julienned
  • ½ cup white vinegar
  • ½ cup hot water
  • ¼ cup white sugar

INGREDIENTS

  • 1 pound skirt steak, patted dry with a paper towel
  • 2 cloves garlic, minced or grated
  • 2 tablespoons neutral cooking oil, like rice bran, canola, or grapeseed
  • 2 tablespoons fish sauce
  • 2 tablespoons maple syrup, honey, or brown sugar
  • 1 tablespoon hoisin
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon sambal oelek or sriracha
  • ½ teaspoon 5-spice powder
  • ½ cup mayonnaise
  • 2 teaspoons chili crisp or chili paste
  • Thai basil from 1 sprig, finely chopped
  • kosher salt, to taste
  • 4 (8 to 10 inch long) banh mi, soft baguettes or sub buns, sliced in half lengthwise
  • 8 sprigs cilantro, thick stems removed
  • ½ English cucumber, sliced on a bias

DIRECTIONS

  1. In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until ready to assemble sandwiches.
  2. Marinate skirt steak with ingredients from garlic to 5-spice powder. Set aside in the refrigerator for at least 30 minutes up to 4 hours.
  3. In a small mixing bowl, combine ingredients from mayonnaise to Thai basil until uniform consistency. Season with salt to taste. Set aside.
  4. Preheat grill to medium-high heat and oil grids with Broil King’s basting brush.
  5. Grill marinated steaks for 2-3 minutes per side. Since these steaks are thin, the interior should be medium to medium-rare once browned on both sides.
  6. Transfer steaks onto a cutting board and cover with aluminum foil. Rest for at least 5 minutes and slice into thin strips.
  7. Open sliced buns and grill flat-side down until just toasted. Wrap in aluminum foil and rest on the counter until ready to serve.
  8. Assemble sandwiches. Spread a layer of chili basil mayo on each side. Top with sliced skirt steak, pickled carrots and daikon, cilantro sprigs, and sliced cucumbers, and serve immediately.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman

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