January 23, 2010
When ever we are in Seattle, Oscar and I make up any excuse we can to stop by our favorite Asian deli and pick up a couple Vietnamese Banh Mi sandwiches.
You can imagine my delight when I found a recipe for Banh Mi sandwiches in yup you guessed it, Everyday Food- Great Fast Food. Have I told you this is my new favorite cookbook yet?
Although typical Banh Mi sandwiches are made with pork this version is made with flank steak, but it is a dead ringer to the original.
Vietnamese Banh Mi Sanwhiches
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
1 fresh jalapeno sliced thin (the recipe doesn't call for this but I added it because traditional Banh Mi sandwiches always have jalapeno slices.)
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade (see recipe below)
1.In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
2.In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
3.Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
Flank Steak with Lime Marinade
1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper
1.In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
2.Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
Serve with Cucmber Radish Slaw on the side- YUM!