Serves 6
30 min
Vietnamese Steak Sandwich
Recipe GLPRf53c2f66c10247
A vibrant handheld sandwich featuring quickly seared beef top round, crispy pickled vegetables (radishes, carrots, and bell peppers), fresh cilantro, and creamy mayonnaise layered on a crusty baguette. The beef is seasoned with a bold marinade of chili sauce, fish sauce, garlic, and sugar before cooking, while the vegetables are pickled in rice wine vinegar for a bright, tangy crunch.
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Ingredients
1 teaspoon Thai-style chili sauce (sriracha)
4 teaspoons sugar
1 1/2 tablespoons fish sauce
1 teaspoon minced garlic
6-ounce piece of top round steak, about 1 inch thick
1 cup rice wine vinegar
3 radishes, thinly sliced
1 medium carrot, cut into matchsticks
1/2 medium yellow bell pepper, thinly sliced
1 6-inch baguette, sliced horizontally
4 tablespoons mayonnaise
6 sprigs fresh cilantro
Directions
Combine the chili sauce, sugar, fish sauce, and minced garlic in a small bowl. Stir until the sugar dissolves and the mixture forms a smooth marinade.
Place the steak on a clean surface and coat all sides generously with the marinade, rubbing it in gently. Let the steak sit for 10–15 minutes at room temperature.
While the steak marinates, combine the rice wine vinegar with 1/4 cup of water in a medium bowl. Add the sliced radishes, carrot matchsticks, and bell pepper. Stir to combine and let the vegetables pickle for at least 10 minutes, stirring occasionally.
Heat a skillet or cast-iron pan over high heat until very hot. Carefully place the marinated steak in the dry pan and sear for 3–4 minutes on the first side without moving it, until a brown crust forms.
Flip the steak and sear for another 2–3 minutes on the second side, until the internal temperature reaches 145°F. Transfer to a cutting board and let rest for 3 minutes before slicing thinly against the grain.
Slice the baguette horizontally and open it like a book. Spread 2 tablespoons of mayonnaise on the bottom half of the bread and 2 tablespoons on the top half.
Using a slotted spoon, remove the pickled vegetables from the vinegar and drain well. Layer half of the pickled vegetables on the bottom half of the baguette.
Arrange the sliced steak in a single layer over the vegetables, then layer the remaining pickled vegetables on top.
Top with fresh cilantro sprigs and close the sandwich with the top half of the baguette. Press gently and cut into 6 equal pieces. Serve immediately.
