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hand holding banh mi sandwich with steak in background
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5 from 2 votes

Grilled Beef Banh Mi Sandwich

Flavor has no boundaries when you combine Asian marinated tender beef with pickled carrots and sriracha mayo to create this grilled beef banh mi sandwich.
Prep Time5 hours 30 minutes
Cook Time10 minutes
Total Time5 hours 40 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 6 sandwiches
Author: Christie Vanover

Ingredients

  • 1 1/2 pounds flat iron steak

Marinade + Sauce

  • 1/3 cup water
  • 1/4 cup sugar
  • 1/4 cup ketchup
  • 1/4 cup hoisin sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sweet chili sauce
  • 2 tsps sesame oil
  • 2 tsps vegetable oil
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes

Sandwich Fixings

  • 6 baguette rolls
  • Sriracha mayo
  • Pickled carrots
  • Cucumber slices
  • Cilantro leaves
  • Jalapeno or Fresno pepper slices

Pickled Carrots

  • 1/2 cup water
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • pinch of salt
  • 1 carrot julienned

Sriracha Mayo

  • 1/2 cup mayonnaise
  • 1 tsp sriracha
  • pinch of salt

Instructions

  • In a medium bowl, combine the water, sugar, ketchup, hoisin, vinegar, soy sauce, chili sauce, sesame oil, vegetable oil, garlic and red pepper flakes. Pour half of it in a zip-top bag. Save the other half for later.
  • Place the beef in the bag. Massage, seal and refrigerate for at least 6 hours. Make the pickled carrots and sriracha mayo (below).
  • Just before grilling the meat, place the reserved marinade in a saucepot. Heat over medium heat until it thickens.
  • Heat the grill to medium-high. Grill steak for 5 minutes.
  • Flip. Brush with the thickened sauce. Grill 3 more minutes. Flip and coat with more sauce. Grill 2 more minutes.
  • Remove from grill. Let rest 5-10 minutes. Slice against the grain.

Pickled Carrots

  • Heat the water, vinegar, sugar and salt in small saucepot. Remove from heat. Add the carrots and let steep 30 minutes. Refrigerate until ready to use.

Sriracha Mayo

  • Combine ingredients in a small bowl. Refrigerate until ready to use.

Assembly

  • Spread sriracha mayo on the baguettes. Top with sliced beef, pickled carrots, cucumber slices, cilantro leaves and pepper slices.

Nutrition

Calories: 615kcal | Carbohydrates: 53g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 999mg | Potassium: 446mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1860IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 13.7mg