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What’s your go to dinner recipe? Mine is for sure some rendition of these easy but incredibly flavorful steak sandwiches. They are a riff on a Vietnamese Banh Mi filled with perfectly cooked rib eye, spicy mayo and quick pickled veggies. It’s crunchy, fatty, salty, herbaceous and spicy. Pretty much everything you could ask for in a weeknight dinner.
You can grill the steak or cook it in a cast iron skillet, whatever works for you! If rib eye is not in the budget, feel free to substitute skirt steak or a similarly marbled cut of beef. As for the bread, buy the best baguette you can find; “Banh Mi” actually translates to bread so I’d argue it’s the most important ingredient! For the toppings, GO BIG! Pile them high with lots of fresh cilantro and mint.
- 1 rib eye steak, about 1 pound and 2 inches thick
- Kosher salt, to taste
- 1/2 cup unseasoned rice wine vinegar
- 1 tablespoon sugar
- 1 small cucumber, peeled into ribbons
- 1/2 large daikon radish, peeled into ribbons
- 1 large carrot, peeled into ribbons
- Canola oil, as needed
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or chili garlic sauce
- 1 fresh baguette, sliced into 4 sandwich-sized segments and halved lengthwise
- 1 jalapeno pepper, thinly sliced
- 2 cups cilantro, roughly chopped
- 1 cup fresh mint
Season steak generously with salt, then let sit at room temperature for at least 30 minutes.
Meanwhile, add vinegar, sugar and a pinch of salt to a large bowl. Whisk until sugar has dissolved. Add cucumber, daikon and carrot ribbons, then place a plate or bowl on top so vegetables are submerged. Let sit for 30 minutes at room temperature.
Preheat the oven to 400ºF. Set a cast iron skillet over medium high heat for about 5 minutes, then add canola oil and heat to a shimmer. Meanwhile, pat steak dry and season again with kosher salt. Add steak to hot pan and cook for 5 minutes. Flip steak and cook for another 3 minutes for medium rare (145ºF on an instant read thermometer after resting) or 5 minutes for a medium steak. Remove steak from heat and wrap loosely in foil. Let rest for about 5 minutes, then thinly slice.
While the steak rests, toast the bread in the oven for about 5 minutes or until crisp.
To assemble, mix mayonnaise with sriracha and divide among 4 pieces of bread. Divide cilantro, mint, jalapeño, pickled veggies and steak among each sandwich and enjoy.