Vietnamese Steak Sandwich

Vietnamese Steak Sandwich
Quentin Bacon
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Serves 2
preparation
25
minutes
cooking
25
minutes
other
0
minutes

Ingredients

1
teaspoon
Thai-style chili sauce (also called sriracha, found in the international aisle of most supermarkets)
4
teaspoons
sugar
1 1/2
tablespoons
fish sauce (also found in the international aisle)
1
teaspoon
minced garlic
1
6-ounce piece of top round steak, about 1 inch thick
1
cup
rice wine vinegar (also found in the international aisle)
3
radishes, thinly sliced
1
medium carrot, cut into matchsticks
1/2
medium yellow bell pepper, thinly sliced
1
6-ounce (8-inch) baguette, sliced horizontally
4
tablespoons mayonnaise
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.
Sara Neumeier
July 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 267
  • 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
What does this mean? See Nutrition 101.

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