Steak Bahn Mi Sandwiches are a creative way to spice up your traditional sandwiches and take them from lunch to the dinner table.
Rahul and I first fell in love with Bahn mi sandwiches when the food truck Pho Mi opened up in Indy. They offered three types of meat for one traditional Vietnamese sandwich – you could order lemongrass chicken, Asian meatballs or steak.Rahul enjoyed his first sandwich so much, he almost ordered a second one right there.
Since then, we’ve made our own Bahn mi sandwich with an American twist on the traditional Vietnamese sandwich. You’ll find that my recipe does not require fish sauce (while I use hoisin regularly, I do not use fish sauce enough to justify the purchase) and all of the ingredients can be readily found in your local grocery store. Cilantro, Sriracha mayo, pickled carrots and cucumbers and steak marinated in lime juice and garlic make this sandwich full of tangy, sweet and spicy flavors. You could use daikon, which is traditionally in a Bahn mi, however, I could not find any around at the time I made this sandwich.
Steak Bahn Mi Sandwiches
- 1/2 cup olive oil
- 3 tbsp fresh lime juice
- 5 cloves garlic, minced
- 2 tbsp rice wine vinegar
- 1 tsp kosher salt
- 2 thin sirloin steaks
Grab a Ziploc bag and combine all of the ingredients. Shake together, then let sit in your refrigerator for 2 hours or up to overnight.
- 1 cup apple cider vinegar
- 2 tbsp white granulated sugar
- 1 tsp kosher salt
- 2 medium carrots, shredded
- 1/2 cucumber, sliced very thin
In a small saucepan, heat the apple cider vinegar, sugar and salt over high heat until boiling. Stir and remove from heat once the sugar has dissolved. Place the shredded carrots and cucumbers into a heat-safe container and pour the brine on top. Stir, then set in the refrigerator until chilled completely, about 2 hours. The longer you let it sit, the better the vegetables can pickle. – if you have the time, let it sit overnight.
- French bread
- 1/3 cup mayonnaise
- 1 tsp sriracha
- Chopped fresh cilantro
Now, to assemble the sandwiches:
- Grill your meat for a few minutes on each side until cooked. If you’re using thinly sliced sirloins, be careful not to overcook the meat. Let the meat sit for two minutes, then slice into thin, long pieces.
- Cut the french bread in half and then again for each sandwich. Out of a 2-foot long french bread, we made two sandwiches with bread left over for someone else to enjoy a sandwich the next day.
- Grab a small bowl and mix the mayonnaise and Sriracha together.
- Slather this on both sides of the french bread for each sandwich.
- Add a few pinches of the chopped fresh cilantro to the mayo-ed bread so it sticks. Layer the sliced steak, then top with pickled veggies.
- Add the top half of the bread and you are ready to enjoy!