When the sun starts to set and the aroma of sizzling steak fills the air, I can’t help but feel a spark of excitement. It’s in these moments that I create my version of a marinated steak banh mi sandwich—an unexpected twist on the classic Vietnamese favorite. Tender flank steak, marinated to perfection, takes center stage as it mingles with crisp pickled vegetables and fresh herbs, all cradled within a golden, crusty baguette.
This fusion of flavors not only pays homage to the rich culinary history of Vietnam and France but also delivers a hearty, satisfying meal that can elevate any weeknight dinner. Whether you’re looking to impress guests or simply craving something more than fast food, these Lemongrass Steak Banh Mi Sandwiches promise to awaken your taste buds and bring joy to your kitchen. Join me as we embark on a flavorful journey that’s quick, easy, and downright delicious!
Why will you love lemongrass steak banh mi sandwiches?
Simplicity Made Delicious: This recipe is easy to follow, ensuring you can whip up a restaurant-quality meal in no time.
Flavor Explosion: Your tastebuds will rejoice with every bite, thanks to the vibrant combination of marinated steak, pickled vegetables, and fresh herbs.
Customizable Options: Feel free to swap ingredients like flank steak for chicken or tofu, and add spicy elements for a kick, catering to any palate.
Crowd-Pleasing Heights: Perfect for gatherings, this sandwich packs a flavor punch that leaves guests raving.
Quick Meal Solution: Ready in under 30 minutes, this dish serves as a speedy solution for busy weeknights without skimping on satisfaction.
Elevate your cooking game and dive into these delightful Lemongrass Steak Banh Mi Sandwiches!
Lemongrass Steak Banh Mi Ingredients
For the Marinade
- Soy Sauce – Provides umami and depth to the marinade; swap with tamari for a gluten-free version.
- Fish Sauce – Adds a unique, savory flavor; can be omitted or replaced with additional soy sauce for a vegetarian option.
- Extra-Virgin Olive Oil – Helps to emulsify the marinade; try sesame oil for a more distinct taste.
- Minced Lemongrass – Infuses a refreshing citrusy note; use lemon zest if lemongrass is unavailable.
- Rice Wine Vinegar – Gives acidity; can be replaced with apple cider vinegar.
- Honey – Adds a touch of sweetness to balance the flavors; agave syrup works as a vegan alternative.
- Minced Ginger and Garlic – Essential for aromatic depth; fresh is best, but powdered can work in a pinch.
- Ground White Pepper – Presents mild heat; black pepper can serve as a substitute.
- Kosher Salt – Enhances overall flavor; adjust to your taste preference.
For the Sandwich
- Flank Steak – Ideal for marinating and grilling; substitute with sirloin or skirt steak if desired.
- Daikon Radish & Carrot – Provide crunch and sweetness in pickles; any firm vegetable will also work.
- Granulated Sugar – Balances acidity in pickles; can be replaced with honey or alternative sweeteners.
- White Vinegar – Used for pickling; any vinegar can be used, noting the flavor difference.
- French Baguettes – The base for the sandwich; feel free to use any crusty bread or a gluten-free option.
- Unsalted Butter – For brushing the baguettes; oil or margarine can be used as substitutes.
- Mayonnaise – Adds creaminess to the sandwich; vegan mayo or aioli can be used for a different twist.
- Cucumber – Offers a fresh crunch; substitute with zucchini if you like.
- Jalapeños – Adds a spicy kick; use milder peppers or omit entirely for no heat.
- Cilantro – Fresh herb for garnishing; parsley can be a great alternative if preferred.
These Lemongrass Steak Banh Mi Sandwiches are set to impress with their beautifully balanced flavors and delightful textures. Enjoy assembling them!
How to Make Lemongrass Steak Banh Mi Sandwiches
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Marinate Steak: In a bowl, whisk together the soy sauce, fish sauce, olive oil, minced lemongrass, rice wine vinegar, honey, minced ginger, and garlic. Let the flank steak soak in this marinade for at least 1 hour; overnight is best for flavor infusion.
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Cook Steak: Once marinated, remove the steak from the mixture and allow it to sit at room temperature for about 20 minutes. Sear in a hot, lightly oiled skillet for approximately 5 minutes on each side until it reaches medium doneness (140°F/60°C).
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Rest Steak: After cooking, let the steak rest for 15 minutes. This step ensures juicy slices; then, thinly cut the steak against the grain for tenderness.
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Prepare Pickles: Take your daikon radish and carrots, sprinkle with salt and sugar, and massage gently until they shrink in size. Rinse them, then combine with white vinegar and granulated sugar to pickle for at least 1 hour (up to 4 weeks).
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Broil Bread: Preheat your broiler. Slice the baguettes, lightly butter them, and broil until golden brown—this should only take about 2 minutes, so keep a watchful eye!
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Assemble Sandwiches: Spread mayonnaise generously on the toasted baguette, then layer with cucumber slices, jalapeños, the sliced steak, pickled veggies, and fresh cilantro. Drizzle a bit of soy sauce over the top, close the sandwich, and it’s ready to serve!
Optional: Add slices of avocado for a creamy twist.
Exact quantities are listed in the recipe card below.
Lemongrass Steak Banh Mi Variations
Feel free to explore these delightful twists on your lemongrass steak banh mi sandwich, enhancing the flavor and texture in exciting ways.
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Dairy-Free: Use vegan mayo or omit the mayonnaise entirely for a lighter option that shines with the flavor of the steak and veggies.
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Gluten-Free: Switch the baguette for a gluten-free bread or wrap, ensuring everyone can enjoy this delicious fusion without worry.
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Spicy Kick: Spice things up by adding fresh sliced jalapeños, or drizzle with sriracha for an extra layer of heat that will awaken your taste buds.
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Sweet and Savory: Incorporate thin slices of ripe avocado to add a creamy, buttery depth that wonderfully balances the zesty flavors of the pickles and marinade.
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Vegetarian Twist: Swap the flank steak with marinated and grilled tofu or tempeh, ensuring a satisfying texture and flavor that captures the essence of the original dish.
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Pickling Variations: Use thinly sliced radishes or cucumbers instead of daikon for your pickles, providing a crunchy and tangy contrast with a twist.
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Herb Swap: Replace cilantro with fresh basil or mint for a different herbaceous note that enhances the Vietnamese elements of the dish.
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Fruit Addition: Add thin slices of mango or pineapple for a juicy sweetness that will elevate your banh mi to tropical heights.
Get creative and make this sandwich uniquely yours!
Make Ahead Options
These lemongrass steak banh mi sandwiches are perfect for busy home cooks looking to save time without sacrificing flavor! You can marinate the flank steak up to 24 hours in advance, allowing the flavors to deepen, while the pickled vegetables can be prepared up to 3 days ahead for their crunch and tang. Simply store the marinated steak in the refrigerator and keep the pickles in a sealed jar to maintain their freshness. When you’re ready to enjoy, just cook the steak and assemble the sandwiches with broiled baguettes; they’ll taste just as delicious as if they were made fresh!
Storage Tips for Lemongrass Steak Banh Mi Sandwiches
Fridge: Store leftover components separately, such as cooked steak and pickled veggies, in airtight containers for up to 4 days to preserve freshness.
Freezer: For longer storage, freeze the marinated flank steak uncooked. It’s best used within 3 months for optimal flavor upon thawing.
Reheating: When ready to enjoy, reheat the steak in a skillet over medium heat until warmed through, then assemble your banh mi fresh with veggies and bread.
Assemble Fresh: For the best texture and flavor, assemble the lemongrass steak banh mi sandwiches just prior to serving.
Expert Tips for Lemongrass Steak Banh Mi Sandwiches
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Slice Against the Grain: Ensuring the flank steak is sliced thinly against the grain makes each bite tender and much easier to enjoy.
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Marinate Longer for Flavor: For the best flavor, let the steak marinate overnight. A longer marination time helps the lemongrass penetrate the meat deeply.
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Monitor Broiling Time: When broiling the baguettes, be vigilant! It only takes a couple of minutes to achieve that perfect golden brown; over-broiling can lead to burnt bread.
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Customize Pickles: Don’t hesitate to adjust the pickling time based on your taste preference; a longer pickling period will yield more flavorful vegetables.
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Add Extra Zing: Consider adding a squirt of lime juice just before serving to brighten up the fresh ingredients in your lemongrass steak banh mi sandwiches.
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Maintain Fresh Veggies: Assemble the sandwiches fresh to enjoy the best texture; leftover ingredients should be stored separately in the refrigerator.
What to Serve with Lemongrass Steak Banh Mi Sandwiches?
Transform your meal into a delightful feast by exploring these perfect pairings that elevate your banh mi experience.
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Crispy Kettle Chips: Their crunch complements the sandwich’s textures, adding a satisfying, salty crunch that balances the fresh flavors.
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Asian Slaw: This refreshing mix of cabbage and carrots, tossed in a light vinaigrette, enhances the dish with vibrant color and texture. The bright acidity cuts through the richness of the steak beautifully.
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Sweet Potato Fries: Baked or fried, they offer a subtly sweet contrast to the savory flavors of the sandwich, making every bite deliciously unique.
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Miso Soup: A comforting bowl of miso soup brings a warm, umami-rich element to your meal, providing a mellow backdrop for the bold banh mi flavors.
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Peach Iced Tea: This fruity beverage refreshes the palate with its sweetness and gentle tang, perfectly complementing the savory steak and tangy pickles.
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Coconut Sorbet: The light, tropical flavor of coconut sorbet serves as a refreshing dessert, cleansing your palate after the robust flavors of the sandwich.
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Pickled Vegetables: A side of assorted pickled vegetables can enhance the meal with an extra kick of acidity, making it a fun, tangy addition that ties back to the sandwich’s flavors.
Lemongrass Steak Banh Mi Sandwiches Recipe FAQs
How do I select ripe ingredients for the pickles?
To ensure your pickles are crunchy and flavorful, choose firm vegetables like daikon radish and carrots without dark spots or blemishes. Freshness is key, so look for vibrant colors and a crisp texture, ensuring they will impart the best crunch in your banh mi.
How should I store leftover components?
To keep your lemongrass steak banh mi fresh, store the cooked steak and pickled veggies separately in airtight containers in the refrigerator. This will help them maintain their texture and flavor for up to 4 days. It’s ideal to assemble the sandwiches just before serving for the best experience!
Can I freeze the marinated steak?
Absolutely! For longer storage, marinate your flank steak and then freeze it uncooked. Wrap it tightly in plastic wrap or foil, followed by a freezer-safe bag to minimize air exposure. It’s best used within 3 months for optimal flavor—just thaw overnight in the refrigerator before cooking.
What if my pickles turn out too salty or sweet?
If your pickles are overly salty, try soaking them in fresh water for about 10-15 minutes to draw out excess salt, then rinse and pat them dry. For sweetness, consider adding a bit more vinegar to balance the flavor. If possible, make note of the amounts you used next time, adjusting accordingly to suit your palate.
Are there any allergy considerations with this recipe?
Yes, this banh mi contains soy sauce and fish sauce, which can be allergens for some people. If you’re cooking for guests or family with allergies, consider replacing these with gluten-free soy sauce and eliminating the fish sauce altogether, using more soy sauce in its place. Always check labels for any other specific allergens.
How do I ensure the steak remains tender?
To achieve maximum tenderness in your lemongrass steak, make sure to slice thinly against the grain before serving. Additionally, marinating the steak for at least an hour—or even better, overnight—allows the flavors to deeply penetrate and helps break down some of the muscle fibers, making each bite juicy and melt-in-your-mouth delicious.
Lemongrass Steak Banh Mi Sandwiches That Wow Every Bite
Ingredients
Equipment
Method
- In a bowl, whisk together the soy sauce, fish sauce, olive oil, minced lemongrass, rice wine vinegar, honey, minced ginger, and garlic. Let the flank steak soak in this marinade for at least 1 hour; overnight is best for flavor infusion.
- Once marinated, remove the steak from the mixture and allow it to sit at room temperature for about 20 minutes. Sear in a hot, lightly oiled skillet for approximately 5 minutes on each side until it reaches medium doneness (140°F/60°C).
- After cooking, let the steak rest for 15 minutes. This step ensures juicy slices; then, thinly cut the steak against the grain for tenderness.
- Take your daikon radish and carrots, sprinkle with salt and sugar, and massage gently until they shrink in size. Rinse them, then combine with white vinegar and granulated sugar to pickle for at least 1 hour (up to 4 weeks).
- Preheat your broiler. Slice the baguettes, lightly butter them, and broil until golden brown—this should only take about 2 minutes, so keep a watchful eye!
- Spread mayonnaise generously on the toasted baguette, then layer with cucumber slices, jalapeños, the sliced steak, pickled veggies, and fresh cilantro. Drizzle a bit of soy sauce over the top, close the sandwich, and it’s ready to serve!