Vietnamese Steak Sandwiches

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This is my 14 year-old nephew's all time favorite meal, and everyone else devours them as well.  The flavors are fresh and bright, just like the ingredients. I love to use flank steak because it's a lean protein with lots of flavor, especially with this marinade. It's a quick and satisfying meal that's sure to please!

For the marinade, combine lime juice, soy sauce, scallions, red pepper flakes and fresh ginger (see note below).

Tip: Buy a chunk of fresh ginger, cut it into approx. 1" pieces, freeze it in a baggie. That way you'll always have fresh ginger on hand. No need to thaw, it's actually easier to peel and mince when still frozen. To peel it use the side of a teaspoon like this:

Pour the marinade over the steak (I made a double batch here due to the fact that my aforementioned nephew was in town...have you ever seen a 14 year-old boy eat...it's a marvelous thing!). Let the steak and marinade groove together for at least 30 minutes.

For the sandwich garnish (it's more than a garnish, really) combine minced garlic, sugar, red pepper flakes, rice vinegar, grated carrots, scallions, and cilantro. Is your mouth watering yet?

Grill the steak, discarding the marinade, (5-6 minutes per side for medium rare) and let it rest for 10 minutes or so (don't skip this part or you'll lose all the yummy juices from the steak). Slice it thinly.

Toast your rolls and top them with the sliced steak and carrot, cilantro mixture.

Vietnamese Steak Sandwiches
serves 4

For the Marinade:

• 1/3 cup fresh lime juice (3-4 limes)
• 2 Tbsp soy sauce
• 2 scallions, sliced
• 2 Tbsp fresh ginger, peeled and minced
• 1/2 tsp red pepper flakes
• 1 1/2 pounds flank steak

For the Topping/Garnish:

• 2 cloves garlic, minced
• 2 tsp sugar
• 1/4 tsp red pepper flakes
• 1/4 cup rice vinegar
• 1/4 cup water
• 3 carrots, grated
• 3 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 4 sandwich rolls

1. Combine ingredients for marinade in a ziploc bag and add flank steak. Smush it around a bit to coat the steak and refrigerate for 30 minutes, turning occasionally.
2. Season the steak lightly with salt and pepper and grill over high heat for about 5 minutes per side for medium rare. Let the steak rest for 10 minutes before thinly slicing.
3. Meanwhile, combine ingredients for garnish; split and toast the rolls.  Evenly layer the steak with the carrot mixture onto the toasted rolls.

Adapted from Everyday Food's Great Food Fast
Photography credit: Cody Nunes-Malone (my nephew)
Sous Chef: Kari Dawn Alan Malone (my niece)



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