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.

Ingredients:

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

Directions:

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.