Steak Banh Mi Recipe
- Servings: 2
- Prep Time: 2 hours
- Cook Time: 15 minutes
Inspired by Vietnamese tradition, this flavorful Steak Banh Mi recipe features tender New Zealand grass-fed steak, pickled carrots, bright lettuce and crunchy cucumbers on a toasted baguette.
Tip: Scroll down to watch the recipe video.
- 1 lb. New Zealand grass-fed hanger or flat iron steak (Tip: Look for the Taste Pure Nature logo)
- 1 tablespoon vegetable oil
- 1/4 cup water
For the Marinade:
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
- 1/8 teaspoon 5 spice powder
For the Pickled Carrots:
- 1 small carrot, cut into matchsticks
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Pinch of salt
To Assemble & Serve:
- 2 Vietnamese baguettes (or dinner rolls)
- 1/4 cup mayonnaise, or to taste
- 4 Batavia lettuce leaves
- 1/4 cup cilantro, chopped
- 1 Persian cucumber, sliced
For the Marinade:
- 1. Place the hanger steak in a deep plate or a storage container. Combine the marinade ingredients in a small bowl and pour over the hanger steak. Cover and let marinate in the fridge for at least 2 hours or up to overnight.
For the pickled carrots:
- 2. Heat the vinegar, sugar, and salt in a small pot over medium heat. Cook and stir until the sugar and salt are dissolved. Remove from heat and let cool.
- 3. Place the carrots in a deep plate or a storage container. Pour the cooled pickling liquid over the carrots. Set aside to marinate while preparing the other ingredients.
For the meat:
- 4. Remove the steak from the marinade and pat dry. Reserve the marinade.
- 5. Heat a heavy bottomed pan over high heat and add the oil. Once the oil just begins to smoke, add the steak into the pan. Sear both sides, about 1 minute per side. Lower the heat to medium.
- 6. Add the marinade and 1/4 cup water to the pan and cover. Cook, covered, for 3 minutes, removing the lid to flip the meat occasionally. Remove the lid and let the sauce reduce for about 1 minute, or until slightly thickened.
- 7. Transfer the steak and sauce to a large plate and let rest for 10 minutes before slicing.
To assemble & serve:
- 8. Toast the baguettes in the oven at 325° F for 5 minutes. Let cool for 5 to 10 minutes.
- 9. Slice the baguettes along the middle without cutting through them completely.
- 10. Slice the rested steak into thin pieces.
- 11. Spread mayonnaise on the baguettes and add 1 to 2 lettuce leaves. Layer steak on top of the lettuce leaves, followed by cucumbers and the pickled carrots. Slice the baguette down the middle into two sandwiches and serve.