Vietnamese inspired spice marinated flank steak makes for a delicious twist on the traditional steak sandwich
Vietnamese Steak Sandwich
1 piece of flank steak (approx. 600g)
- 1 cup fresh lime juice (about 4 limes)
- 2 tbsp soy sauce
- 2 spring onions, thinly sliced (about cup)
- 2 tbsp fresh minced ginger
- tsp red pepper flakes
- 1 large garlic clove
- 1 tsp sugar
- 1 tbsp rice wine vinegar
- 2 carrots, grated
- cup fresh coriander leaves
- 1 cucumber, thinly sliced
- 4 Vietnamese rolls
- Salt and pepper
- Combine all marinade ingredients in a plastic bag and place flank steak into bag. Seal the bag and place in the fridge to marinate for 30 minutes, turning occasionally.
- In a small bowl, stir together garlic, sugar, red pepper flakes, rice vinegar and 1 tbsp water to make the vinegar mixture.
- In another bowl, toss together the carrot, spring onion, coriander and cucumber. Toss with half the vinegar mixture.
- Heat a grill or pan to high, remove the steak from the marinade and drain excess liquid. Season with salt and pepper and place on the grill. Cook, turning once, to medium rare.
- Rest steak then slice thinly.
- Split rolls and lightly toast. Layer with the carrot mixture and steak. Drizzle with the remaining vinegar mixture if desired.
- Serve Vietnamese steak sandwiches wrapped in paper as a bar snack or on a plate with fries.
- Slice small portions of the steak sandwich for finger food.