Serves 4
55 min
Vietnamese Steak Sandwiches
Recipe GLPR0e7d54934f7abe
Tender grilled flank steak marinated in a bright lime, ginger, and soy mixture, served on crusty rolls with pickled carrots, fresh cilantro, and scallions for an authentic Vietnamese-inspired sandwich.
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Ingredients
⅓ cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons fresh ginger, minced
¾ teaspoon red pepper flakes
1 garlic clove, minced
1 teaspoon sugar
1 tablespoon rice vinegar
1 pound flank steak
2 carrots, grated
4 scallions, thinly sliced
½ cup fresh cilantro leaves, packed
4 hero rolls
Directions
Combine the lime juice, soy sauce, minced ginger, minced garlic, sugar, rice vinegar, and red pepper flakes in a mixing bowl. Stir until the sugar dissolves completely, creating a vibrant marinade.
Place the flank steak in a shallow dish or large zip-lock bag and pour the marinade over it. Refrigerate for at least 20 minutes, turning occasionally to ensure even coating.
In a separate small bowl, combine the grated carrots, 2 sliced scallions, and the fresh cilantro leaves. Set aside.
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, reserving any excess liquid if desired.
Grill the flank steak for 6-8 minutes per side, or until it reaches an internal temperature of 145°F for medium-rare. Transfer to a cutting board and rest for 5 minutes.
Slice the steak thinly against the grain. Lightly toast the hero rolls on the grill if desired.
Divide the sliced steak among the four rolls. Top each sandwich generously with the carrot-cilantro mixture and any remaining scallions.
Serve immediately while the steak is still warm.
