Name: Vietnamese Grilled Steak Banh Mi with Pickled Carrots & Cucumber
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 3 medium carrots; ¾ small bunch cilantro; 1 ½ English cucumbers; 6 cloves garlic; 1 ½ jalapeño peppers; 1 ½ shallots; 1.02 kg striploin (New York strip) steak; 6 whole grain buns or rolls; black pepper; extra virgin olive oil; fish sauce; mayonnaise; pure maple syrup; rice vinegar; salt

Vietnamese Grilled Steak Banh Mi with Pickled Carrots & CucumberVietnamese Grilled Steak Banh Mi with Pickled Carrots & Cucumber — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

3 medium carrots

¾ small bunch cilantro

1 ½ English cucumbers

6 cloves garlic

1 ½ jalapeño peppers

1 ½ shallots

1.02 kg striploin (New York strip) steak

6 whole grain buns or rolls

black pepper

extra virgin olive oil

fish sauce

mayonnaise

pure maple syrup

rice vinegar

salt

Instructions

Peel and mince shallots. Peel and mince the garlic.

Add shallot, garlic, fish sauce, maple syrup, and pepper to a large bowl; whisk together.

Cut the steak into 3-inch sections, then thinly slice each section against the grain into ¼-inch strips; add to the bowl with the marinade. Turn to coat and set aside to marinate.

Wash and dry the fresh produce.

Trim off and discard the ends of the carrots and cucumbers. Using a julienne (or regular) peeler, peel the carrots and cucumbers into thin noodle-like sticks. Transfer the carrots to a large saucepan and the cucumbers to a large bowl.

Thinly slice the jalapeños into rounds; add to the saucepan with the carrots. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Add vinegar, maple syrup, and salt to the saucepan with carrots and jalapeño. Bring to a boil over high heat; immediately remove from heat, stir in 6 ice cubes (or ¾ cup water) and set aside to cool.

Heat a grill pan (or skillet) over medium-high heat.

Halve the lettuce heads lengthwise, then chop crosswise into thick, bite-sized, pieces; set aside.

Coat grill with oil. Working in batches, place steak on the grill and cook until desired doneness, about 1½ minutes per side for medium-rare. Transfer to a plate and loosely cover with foil.

Slice rolls in half. Working in batches, place on grill, cut side down, and toast until browned, about 2 minutes. Alternatively, you can toast the rolls in a toaster.

Shave the cilantro leaves off the stems; discard the stems. Add cilantro to the bowl with the cucumbers. Reserving the pickling liquid, remove carrots and jalapeños from the saucepan using tongs or a fork, and add them to the bowl; toss to combine.

To assemble the sandwiches, spread mayonnaise on bottom slices of rolls; top with steak, some of the pickled carrots, cucumbers, jalapeños, and cilantro. Close sandwiches with tops of the rolls.

Add lettuce to the bowl with carrots, cucumbers, jalapeños, and cilantro; drizzle with ½ cup of the reserved pickling liquid, and toss to coat.

To serve, divide salad and sandwiches between plates. Enjoy!

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