The banh mi sandwich combines the bold Vietnamese flavors of pickled vegetables with the French influence of a crusty baguette
- 1 pound Ribeye steak or your favorite steak
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 Tablespoons fresh cilantro chopped
- 1 cup pickled vegetables drained, or make our homemade recipe
- 4 large sub rolls crunchy on the outside, soft on the inside
- 1/2 cup mayonnaise
- 3 Tablespoons sriracha hot sauce optional
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Bring meat to room temperature. Season both sides of steak with kosher salt and pepper.
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On a grill pan over high heat, sear the steak for 4-5 minutes per side for medium-rare. Let rest under tented foil for 5-10 minutes.
After resting, slice thinly.
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Or if using a grill, sear over high heat with the lid open for about 4-5 minutes, flip, close lid and finish off for about 3-4 minutes. Let rest under tented foil for 5-10 minutes.
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While steak cooks, mix the mayonnaise and sriracha hot sauce.
Drain the pickled vegetables.
Chop the cilantro.
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For the buns you can serve right out of the bakery bag or you can brown them. It helps to put a thin layer of mayonnaise on the buns to brown.
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Spread a thick layer of the sauce on both cut sides of the buns. Place several thin slices of steak on the bottom bun. Top with drained pickled vegetables and chopped cilantro.
Enjoy!