A Fresh Idea for Dinner: Homemade Vietnemese Steak Sandwiches (Bánh Mì)
The Bánh Mì is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, mayonnaise) and native ingredients from Vietnam (cilantro, hot chiles, and pickled carrots). We love the bánh mì from Via Cafe in Los Angeles' Chinatown...it's so fresh and delicious that you could almost eat two.
This was the first time I made one myself, and it is fast, fresh and easy. I love the way the baguette soaks up the dressing from the pickled vegetables, and the marinated steak is packed with flavor. Normally, I would have used flank steak, but Trader Joe's didn't have it, and Greg suggested Filet Mignon. It was a wonderful substitution and because it's so lean, you only need to marinate for a half hour. You can also substitute sliced chicken or tofu.
Do try...
Bánh Mì
Ingredients (2 sandwiches)
Steak with Lime Marinade
3/4 lb flank steak, or two filet mignons (4 oz each)
juice of 2 limes
1 tblsp soy sauce
1 tblsp minced fresh ginger
2 pinches red pepper flakes
1 tblsp EVOO
salt and fresh black pepper
Pickled Vegetables
1 garlic clove, minced
1 tsp sugar
1 pinch red pepper flakes
1/2 tsp minced ginger
1 tblsp rice wine vinegar
1 tblsp lime juice
2 carrots, grated
1/2 cucumber, seeded and cut in matchsticks
2 jalapenos, thinly sliced
2 scallions, thinly sliced
1/4 cup chopped cilantro
1 fresh baguette
1. Combine all ingredients for the marinade, and coat the steak. Cover and refrigerate for 30 minutes.
2. Combine garlic, sugar, red pepper, ginger, vinegar and lime juice in a small bowl. Pour half of the dressing over the vegetables and reserve the rest for the sandwich.
3. Scrape excess marinade from the steak and grill over medium-high heat to desired temperature (for medium-rare flank steak, 5 minutes per side. For filet mignon, 8 minutes per side). In a small saucepan, bring the reserved marinade to a boil and then set aside. Let the meat rest for 10 minutes. Divide the baguette in two, split open, and lightly grill.
4. Thinly slice the meat against the grain. Layer the meat on the baguettes, and drizzle with the reduced marinade. Top with pickled vegetables and extra dressing.
