Steak Banh Mi
Posted on March 23rd, 2009 by theapartmentkitchen
A good sandwich is everything. It has it all – bread, meat, delicious fatty components like cheese, avocado, or mayonnaise, and all sorts of toppings. The best thing about a sandwich is the variety – flavors and textures coming together in one neat handheld package.
Alright, so perhaps I needn’t wax quite so poetically about this amazing food, but I am not the first to proclaim this particular sandwich as the next big thing. Yes, ladies and gentlemen, it is all about the banh mi – the most perfect sandwich I have discovered thus far. The components can vary to your tastes – roast pork, meatballs, or, as in this case, steak. But the basic toppings are the same – crisp quick pickles, fresh cilantro, basil, and mint, spicy jalapenos, and creamy aioli – all offset by deliciously crusty French bread. This is street food at it’s best, but in your own kitchen, it’s easy to say it is sandwich making at it’s best.
Steak Banh Mi
Served 2.
Leftover Potential: I made just enough for two sandwiches, but the quick pickles keep quite nicely and are excellent additions to salads and entrees.
Quick Pickles
1/4 cup rice wine vinegar
1 tsp soy sauce
1 tsp fish sauce
1 Tbsp sugar
1/2 tsp red pepper flakes
1/2 cucumber, thinly slice
1/2 cup shredded carrots
1/4 cup shredded red cabbage
1. Combine all ingredients except the vegetables and stir completely to combine.
2. Add the vegetables and toss well. Cover and refrigerate for at least 1 hour, or up to a day. The flavors will get deeper and spicier the longer the pickles sit.
Banh Mi
1 Tbsp oil
2 flank steaks
salt, to taste
pepper, to taste
1 baguette, ends removed, cut in half, and sliced down the middle
aioli or mayonnaise, as needed (optional)
quick pickles, as needed
1 jalapeno, seeded, thinly sliced
cilantro, as needed
mint, as needed
basil, as needed
1. In a large saute pan, heat the oil over medium heat. Season the steak well with salt and pepper. Add it to the hot pan and cook to desired doneness (medium rare took about 3 minutes on each side).
2. Remove the steak from the heat and let rest prior to slicing, about 3-4 minutes.
3. Spread aioli across one half of the baguette. Top with quick pickles, jalapeno slices, and lots of fresh herbs. Thinly slice the steak and place on the other half of the baguette. Press the two halves together, and devour.
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