Banh Mi is a traditional Vietnamese Sandwich that contains a combination of meat and pickled veggies. This sandwich is my version of Lovejoy Baker’s Banh Mi that my friend Mandy introduced me to. Thinly sliced steak, jalapeno mayo, and Asian slaw, what’s not to love? Serves 4
- 1 flank steak, about 1 1/5 lbs.
- Juice of three limes, divided
- 1/8 C. sugar, plus 3 t. divided
- 1/8 C. soy sauce
- 1/8 C. fish sauce
- 1/4 C. mayonnaise
- 1 Jalapeno, seeded and minced
- 1 1/2 C. cabbage, shredded
- 2 carrots, peeled and grated
- 1/4 C. fresh mint, chopped
- 1/4 C. fresh cilantro, chopped
- 2 T. olive oil divided
- salt and pepper
- 4 Ciabatta or other crusty rolls
First prepare the marinade for the flank steak. Combine the juice of 1 lime with 1/8 C. sugar, the soy sauce, and the fish sauce. Peirce the flank steak all over with a fork and place it in the marinade. Cover and refrigerate for two hours or overnight. Meanwhile, prepare the jalapeno mayo. In a small bowl, combine the mayonnaise with the juice of 1/2 a lime, 1 t. sugar, a pinch of salt, and 1 T. minced jalapeno. Cover and chill. In a bowl combine the shredded cabbage, grated carrots, mint, cilantro, the rest of the jalapeno, 2 t. of sugar, the rest of the lime juice, (about 1/8 C.) 1 T. of olive oil, and salt and pepper. Toss to combine, cover, and chill. Heat a grill pan on medium high heat. Grill the flank steak medium rare- about 6 minutes per side. Let the flank steak rest for at least ten minutes before slicing very thin across the grain. Brush the ciabatta rolls on the cut side with olive oil and toast in a hot pan or under the broiler until they are toasty warm and golden brown around the edges. Spread the jalapeno mayo on the rolls, top with sliced flank steak and a heaping spoonful of cabbage slaw.