Skirt Steak Banh Mi
Ingredients
- 450 grams skirt steak, patted dry with a paper towel
- 2 cloves garlic, minced or grated
- 2 tablespoons neutral cooking oil, like rice bran, canola, or grapeseed
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup, honey, or brown sugar
- 1 tablespoon hoisin
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon sambal oelek or sriracha
- ½ teaspoon 5-spice powder
- ½ cup mayonnaise
- 2 teaspoons chili crisp or chili paste
- Thai basil from 1 sprig, finely chopped
- Kosher salt, to taste
- 4 (8 to 10 inch long) banh mi, soft baguettes or sub buns, sliced in half lengthwise
- 8 sprigs cilantro, thick stems removed
- ½ English cucumber, sliced on a bias
PICKLED CARROTS AND DAIKON
- 1 (226 g) carrot, julienned
- ½ (226 g) daikon radish, julienned
- ½ cup white vinegar
- ½ cup hot water
- ¼ cup white sugar
Directions
- In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until ready to assemble sandwiches.
- Marinate skirt steak with ingredients from garlic to 5-spice powder. Set aside in the refrigerator for at least 30 minutes up to 4 hours.
- In a small mixing bowl, combine ingredients from mayonnaise to Thai basil until uniform consistency. Season with salt to taste. Set aside.
- Preheat grill to medium-high heat and oil grids with Broil King’s basting brush.
- Grill marinated steaks for 2-3 minutes per side. Since these steaks are thin, the interior should be medium to medium-rare once browned on both sides.
- Transfer steaks onto a cutting board and cover with aluminum foil. Rest for at least 5 minutes and slice into thin strips.
- Open sliced buns and grill flat side down until just toasted. Wrap in aluminum foil and rest on the counter until ready to serve.
- Assemble sandwiches. Spread a layer of chili basil mayo on each side. Top with sliced skirt steak, pickled carrots and daikon, cilantro sprigs, and sliced cucumbers, and serve immediately.
Recipe Styling & Development by Jannell Lo
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