Vietnamese Steak Sandwich

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Vietnamese Steak Sandwich
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Makes: 6 servings adjust
Crisp vegetables and a sweet-salty sauce top thinly sliced grilled steak. Marinating the steak after it's grilled ensures a flavorful result.

Directions
 

Step 1

Preheat grill to high.

Ingredients

  • 3 tablespoons Fish Sauce
  • 3 tablespoons Lime Juice
  • 4 teaspoons Brown Sugar
  • 1⁄2 teaspoon Freshly Ground Pepper

Step 2

Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.

Ingredients

  • 1 pound Flank Steak, thinly sliced against the grain
  • 1 teaspoon Canola Oil

Step 3

Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours.

Ingredients

  • 6 tablespoons Reduced Fat Mayonnaise
  • 3 Scallions, trimmed and thinly sliced
  • 1⁄2 cup White Radish (Daikon), shredded, peeled
  • 1⁄2 small Cucumber, cut into thin spears
  • 2 small Carrot, shredded or cut into matchsticks
  • 3 Baguettes, 12 inch each, cut in half and split horizontally
  • 1⁄3 cup Fresh Cilantro, coarsely chopped

Step 4

To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half.
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