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Vietnamese Grilled Steak Bahn Mi with Pickled Carrots & Cucumber.

  • ½ head
    butter (Boston) lettuce
  • 1 medium
    carrot
  • ¼ small bunch
    cilantro
  • ½
    English cucumber
  • 2 cloves
    garlic
  • ½
    jalapeño pepper
  • ½
    shallot
  • 0.34 kg
    striploin (New York strip) steak
  • 2
    whole grain buns or rolls
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    fish sauce
  •  
    mayonnaise
  •  
    pure maple syrup
  •  
    rice vinegar
  •  
    salt
  • 1
    Peel and mince shallot. Peel and mince the garlic.
    ½ shallot
    2 cloves garlic
  • 2
    Add shallot, garlic, fish sauce, maple syrup, and pepper to a small bowl; whisk together.
    1 tbsp fish sauce
    2 tsp pure maple syrup
    ¼ tsp black pepper
  • 3
    Cut the steak into 3-inch sections, then thinly slice each section against the grain into ¼-inch strips; add to the bowl with the marinade. Turn to coat and set aside to marinate.
    ⅓ kg striploin (New York strip) steak
  • 4
    Wash and dry the fresh produce.
    1 medium carrot
    ½ English cucumber
    ½ jalapeño pepper
    ¼ small bunch cilantro
    ½ head butter (Boston) lettuce
  • 5
    Trim off and discard the ends of the carrot and cucumber. Using a julienne (or regular) peeler, peel the carrot and cucumber into thin noodle-like sticks. Transfer the carrot to a small saucepan and the cucumber to a medium bowl.
  • 6
    Thinly slice the jalapeño into rounds; add to the saucepan with the carrot. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 7
    Add vinegar, maple syrup, and salt to the saucepan with carrot and jalapeño. Bring to a boil over high heat; immediately remove from heat, stir in 2 ice cubes (or ¼ cup water) and set aside to cool.
    ¼ cup rice vinegar
    2 tsp pure maple syrup
    ½ tsp salt
  • 8
    Heat a grill pan (or skillet) over medium-high heat.
  • 9
    Halve the lettuce head lengthwise, then chop crosswise into thick, bite-sized, pieces; set aside.
  • 10
    Coat grill with oil. Then place steak on the grill and cook until desired doneness, about 1½ minutes per side for medium-rare. Transfer to a plate and loosely cover with foil.
    2 tsp extra virgin olive oil
  • 11
    Slice rolls in half. Place on grill, cut side down, and toast until browned, about 2 minutes. Alternatively, you can toast the rolls in a toaster.
    2 whole grain buns or rolls
  • 12
    Shave the cilantro leaves off the stems; discard the stems. Add cilantro to the bowl with the cucumber. Reserving the pickling liquid, remove carrot and jalapeño from the saucepan using tongs or a fork, and add them to the bowl; toss to combine.
  • 13
    To assemble the sandwiches, spread mayonnaise on bottom slices of rolls; top with steak, some of the pickled carrot, cucumber, jalapeño, and cilantro. Close sandwiches with tops of the rolls.
    2 tbsp mayonnaise
  • 14
    Add lettuce to the bowl with carrot, cucumber, jalapeño, and cilantro; drizzle with 2-3 tbsp of the reserved pickling liquid, and toss to coat.
  • 15
    To serve, divide salad and sandwiches between plates. Enjoy!