Vietnamese Steak Sandwich
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 0
A fusion sandwich of marinated Aussie flank steak, grilled and served in a toasted Vietnamese roll with pickled veggies, blending French, Vietnamese, and Aussie flavours perfectly.
Ingredients
- 1 piece of beef flank steak, approx. 595g
Marinade:
- ⅓ cup fresh lime juice (about 4 limes)
- 2 tablespoons soy sauce
- 2 spring onions, thinly sliced
- 2 tablespoons fresh minced ginger
- ½ teaspoon red pepper flakes
- 1 large garlic clove
- 1 teaspoon sugar
- ¼ teaspoon red pepper flakes
- 1 tablespoon rice wine vinegar
- Water
- 2 carrots, grated
- 2 spring onions, thinly sliced
- ½ cup fresh coriander
- 1 cucumber, thinly sliced
- 4 Vietnamese rolls
- Salt and pepper
Method
- To marinate the flank steak, combine all marinade ingredients in a plastic bag and place the flank steak into the bag. Seal the bag and place in the fridge to marinate for 30 minutes, turning occasionally.
- To prepare the flank steak, in a small bowl, stir together garlic, sugar, red pepper flakes, rice vinegar, and 1 tablespoon of water to make the vinegar mixture.
- In another bowl, toss together the grated carrot, spring onions, coriander, and cucumber. Toss with half the vinegar mixture.
- Heat a grill or pan to high, remove the steak from the marinade, and drain the excess liquid. Season with salt and pepper and place on the grill.
- Cook, turning once, to medium rare. Rest the steak, then slice thinly.
- Split the rolls and lightly toast them. Layer with the carrot mixture and steak. Drizzle with the remaining vinegar mixture if desired.
- To Serve:
Serve the Vietnamese steak sandwiches wrapped in paper as a bar snack or on a plate with fries. Slice small portions of the steak sandwich for finger food.
