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Vietnamese Grilled Steak Banh Mi with Pickled Carrots & Cucumber.

  • 1 head
    butter (Boston) lettuce
  • 2 medium
    carrots
  • ½ small bunch
    cilantro
  • 1
    English cucumber
  • 4 cloves
    garlic
  • 1
    jalapeño pepper
  • 1
    shallot
  • 1 ½ lb
    striploin (New York strip) steak
  • 4
    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.
    1 shallot
    4 cloves garlic
  • 2
    Add shallot, garlic, fish sauce, maple syrup, and pepper to a medium bowl; whisk together.
    2 tbsp fish sauce
    4 tsp pure maple syrup
    ½ 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.
    1 ½ lb striploin (New York strip) steak
  • 4
    Wash and dry the fresh produce.
    2 medium carrots
    1 English cucumber
    1 jalapeño pepper
    ½ small bunch cilantro
    1 head butter (Boston) lettuce
  • 5
    Trim off and discard the ends of the carrots and cucumber. Using a julienne (or regular) peeler, peel the carrots and cucumber into thin noodle-like sticks. Transfer the carrots to a medium saucepan and the cucumber to a large bowl.
  • 6
    Thinly slice the jalapeño into rounds; add to the saucepan with the carrots. (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 carrots and jalapeño. Bring to a boil over high heat; immediately remove from heat, stir in 4 ice cubes (or ½ cup water) and set aside to cool.
    ½ cup rice vinegar
    4 tsp pure maple syrup
    1 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. Working in batches, 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.
    4 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.
    4 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 carrots 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 carrots, cucumber, jalapeño, and cilantro. Close sandwiches with tops of the rolls.
    ¼ cup mayonnaise
  • 14
    Add lettuce to the bowl with carrots, cucumber, jalapeño, and cilantro; drizzle with ⅓ cup of the reserved pickling liquid, and toss to coat.
  • 15
    To serve, divide salad and sandwiches between plates. Enjoy!