BANH MI SANDWICH with GRILLED BEEF
Ingredients
- 1lb – Grilling Strip Steak
- Hoisin Sauce, for glazing
- 4 pcs – French Roll
- English Cucumber, ribbons
- 1 bunch – Cilantro
Carrot-Daikon Pickle
- 1/4 Cup (60 mL) white sugar
- 1/4 Cup (60 mL) white vinegar
- 2 Tbsp (30 mL) water
- 2” Chunk Daikon, 2” matchsticks
- 1 x 6” Carrot, 2” matchsticks
Nuoc Cham
- 1½ Tbsp (45mL) white Sugar
- 2 Tbsp (30 mL) water, hot
- 1 Tbsp (15 mL) fish sauce
- 1 Tbsp (15 mL) rice vinegar
- 1 Tbsp (15 mL) lime juice, fresh
- 1 tsp (5 mL) garlic, minced
- 1 tsp (5mL) ginger, minced
- 1-2 Thai chilis, sliced
Maggi Sriracha Mayo
- ¼ C (60 mL) mayo
- 1 tsp (5 mL) Sriracha
- ½ tsp (2.5 mL) Maggi Sauce
Chicken Pate Spread
- 120 g – chicken liver pâté
- 3 Tbsp (45 mL) butter
Method
Pickles
- Whisk together sugar, vinegar, and water until dissolved.
- Add vegetables and toss to coat. Allow to sit for minimum 20 minutes before using. Set aside until required.
Cucumber
- Using a vegetable peeler, peel long strips of cucumber and set aside until required.
Nuoc Cham
- Whisk together all ingredients. Set aside until required.
Maggi Sriracha Mayo
- Whisk together all ingredients. Set aside until required.
Chicken Pate Spread
- Add pate and butter to a food processor and blend until butter is completely incportated and mixture is smooth and spreadable. Set aside until required.
To Make the Banh Mi
- Heat grill to high heat.
- Lightly pat dry meat and liberally season with salt and pepper. Brush all sides of steak with hoisin sauce.
- Place steak on hot grill, rotating the steak 90° to establish grill marks after 2 minutes.
- Flip steak after 4 minutes and continue to cook steak until desired temperature is met. Glaze steak with more hoisin as desired. For medium rare, take steak off when a meat thermometer reads 125-130°F. Remove steak from grill and set aside to rest for at least 5 minutes (please note cook times vary based on size of steak).
- Warm French rolls in microwave for about 20 seconds. Remove from microwave and slice lengthwise down the side of the roll.
- Smear a dollop of chicken pâté spread along bottom bun.
- Spread the top bun with desired amount of Maggi Sriracha Mayo.
- Layer a few ribbons of cucumbers on top of pâté.
- After steak has rested, thinly slice against the grain and toss in the Nuoc Cham to coat.
- Place desired amount of steak on top of cucumber. Spoon extra nuoc cham over steak if desired.
- Top with healthy amount of pickled vegetables and cilantro. Enjoy!
Curated for Manitoba Beef Producers/Great Tastes of Manitoba digital cooking series by Chef Anna Borys.
Watch Chef Anna make the sandwich here!