Banh Mi Style Rib Eye Sandwiches with Quick Pickled Daikon, Cucumber and Carrots


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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.


Recipe and Headnote Molly Adams

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  • Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 2-4

Recipe Card


  • 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


  • Step 1

    Season steak generously with salt, then let sit at room temperature for at least 30 minutes.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    While the steak rests, toast the bread in the oven for about 5 minutes or until crisp.

  • Step 5

    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.