Vietnamese Steak Sandwich

vietnamese-steak-sandwich
Photo by Quentin Bacon
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 646 calories
    • Calories 267 calories from fat
    • Fat 30 g
    • Sat Fat 6 g
    • Cholesterol 46 mg
    • Sodium 1,856 mg
    • Protein 31 g
    • Carbohydrate 63 g
    • Sugar 13 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 67 mg
  • July 2004

Ingredients

  1. Check 1teaspoon Thai-style chili sauce (also called sriracha, found in the international aisle of most supermarkets)
  2. Check 4teaspoons sugar
  3. Check 1 1/2tablespoons fish sauce (also found in the international aisle)
  4. Check 1teaspoon minced garlic
  5. Check 1 6-ounce piece of top round steak, about 1 inch thick
  6. Check 1cup rice wine vinegar (also found in the international aisle)
  7. Check 3 radishes, thinly sliced
  8. Check 1 medium carrot, cut into matchsticks
  9. Check 1/2 medium yellow bell pepper, thinly sliced
  10. Check 1 6-ounce (8-inch) baguette, sliced horizontally
  11. Check 4 tablespoons mayonnaise
  12. Check 6 sprigs fresh cilantro

Directions

  1. Heat grill or grill pan to medium. In a shallow bowl, combine the chili sauce, sugar, fish sauce, and garlic. Add the steak and turn it to coat.
  2. In a medium saucepan over medium-high heat, bring the vinegar to a boil. Remove from heat and toss in the radishes, carrot, and bell pepper.
  3. Grill the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
  4. Grill the bread, cut-side down, until slightly charred, about 1 minute.
  5. Cut the baguette crosswise in half and spread with the mayonnaise. Form 2 sandwiches with the steak, vegetables, and cilantro.