Vietnamese steak sandwich

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Beef
  • Cut Flank
  • Serves 0

Marinated Aussie flank steak grilled or seared and packed in a French roll with bright, lightly pickled veggies make for a killer sandwich. French-style bread, Vietnamese flavors, and Aussie beef… it’s a global sandwich par excellence!


1 piece of flank steak, approx. 595g

1/3 cup fresh lime juice (about 4 limes) 
2 tablespoon soy sauce 
2 spring onions, thinly sliced 
2 tablespoon 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 
2 carrots, grated 
2 spring onions, thinly sliced 
½ cup fresh cilantro 
1 cucumber, thinly sliced 
4 Vietnamese rolls 
Salt and pepper


To marinate flank steak,combine all marinade ingredients in a plastic bag and place flank steak into 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 water to make the vinegar mixture.

In another bowl, toss together the carrot, spring onion, cilantro and cucumber.Toss with half the vinegar mixture. Heat a grill or pan to high, remove the steak from the marinade and drain excess liquid. Season with salt and pepper and place on the grill.

Cook, turning once, to medium rare. Rest steak then slice thinly.Split rolls and lightly toast. Layer with the carrot mixture and steak. Drizzle with the remaining vinegar mixture if desired.

To Serve:
Serve 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.