For once, NOT a soup! Instead, I bring you a sandwich, or as we like to call them in our home “Sammiches.” Near our home, there is a lovely little sandwich shop that has a bomb Bulgogi Beef Bahn Mi sandwich, and while I adore the heck out of their sandwich, I wanted to see if there was a way for me to do a spinoff and make my own at home. I will say, that while I love flank steak for most of my beef inspired sandwiches, I wish I had gone with more of a roast/slow-cooker/instantpot approach so it could have been a little easier to eat. The other thing is I definitely grated my carrots and radishes too thinly – next time I’ll get the bagged matchstick carrots and then regular radishes that I will thinly slice myself on a mandolin so there is a variety of shapes and textures. But the brine was excellent, though next time I’ll make it a little punchier too. I’ll post new updates as I develop this recipe down the road. OH! And a note on the baguette to get – MAKE SURE THERE IS A FLAT BOTTOM. If it’s all round, you won’t be able to get your sandwich to stand right – the photos were from a second attempt and a different baguette…
P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)
Hoping you are safe and well!
— Cooking Maggie
Steak Bahn Mi
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 3 tbsp olive oil
- 2 tbsp minced/pureed lemongrass (the kind in the squeezable tubes by the fresh herb packets)
- 2 tsp rice wine vinegar
- 1 tsp honey
- 2 tsp ginger (the kind in the squeezable bottles)
- 2 tsp minced garlic
- 1 tsp ground black pepper
- 1 tsp salt
- Flank Steak (the size of a single serving should be about 1.5lbs)
- 2-3 radishes, thinly sliced (use a mandolin CAREFULLY)
- 1 medium carrot, peeled and grated on the big grates (or 1 cup of the matchstick carrots)
- 1 1/2 cup white vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tsp sugar
- 1 baguette, find one with a flat bottom – one baguette will make 1-3 sandwiches depending on the size
- Softened butter for the bread
- English Seedless Cucumber (the long skinny ones), thinly sliced (you can peel if you want, but not necessary)
- 1 jalapeno, sliced in half, seeds removed, thinly sliced
- Cilantro leaves, chopped
- For the steak: In a bowl, whisk all of the marinade ingredients together. Put your steak into a shallow dish and cover with the marinade. Let sit either overnight (covered), OR at least 1 hour before eating at room temperature. When ready to cook, in a cast iron skillet over medium high heat (or grill) sear the steak on both sides for about 5 minutes each to get it medium rare. When cooked, let it rest on a cutting board for about 10-15 minutes, then slice thinly against the grain, and set aside.
- For the veggies: In a bowl, add the vinegar, salt, and sugar – stir until sugar has dissolved, then add in the vegetables, cover, and let sit in the fridge for about an hour.
- For the sandwich: Turn on your broiler of your oven. Slice the baguette in half, then cut them down the middle lengthwise. Butter both slices of both sandwiches and then place under the broiler for a minute or two to toast it. (If you prefer not to use your broiler, you can always just toast the bread in a pan over medium low heat for a few minutes. When the bread has been toasted, spread some mayo, then place a few slices of the steak, then top with some of the pickled veggies (don’t dry them off, the juice helps to keep and make the sandwich moist), jalapeños (totally optional and you can leave off if you don’t want the heat), cucumber, and cilantro. Then enjoy!