Beef Banh Mi
| Serves | 12 |
|---|---|
| Ingredients | Beef, Vegetables |
| Day Part | Lunch |
| Cuisine Type | Asian |
Beef Banh Mi
Chef Roy Villacrusis
Las Vegas
French colonists left the Vietnamese with a taste for baguettes and pate for their banh mi sandwiches. Instead of the usual pork, chef Villacrusis uses grass-fed steak for his version of the banh mi, with the surprise addition of Brie cheese. Pickled vegetables and sliced jalapenos add the traditional zing.
Ingredients
1 lb. grass-fed strip steak
Salt and pepper, to taste
1/4 cup shredded carrots
1/4 cup shredded daikon
1/4 cup thinly sliced bell peppers
1 cup rice wine vinegar
4 6-in. French baguettes
1 cup liver pate
12 slices Brie cheese
1/2 cup fresh red ribbon sorrel leaves
1/2 cup fresh cilantro
1/4 cup seeded and sliced jalapenos
1/2 cup mayonnaise
Steps
- For steak: Preheat grill over medium-high heat. Season strip steak with salt and pepper, then cook to medium rare—about 4 minutes on each side. Allow to rest for 5 minutes before slicing very thin.
- For pickled vegetables: Combine carrot, daikon and bell pepper in a small saucepan and top with rice wine vinegar. Cook on low heat for 30 minutes. Remove from pot and refrigerate until ready to use.
- To serve: Toast baguette halves until slightly crisped, about 1 minute. Spread liver pate evenly on bottom halves. Divide sliced steak between bread bottoms and place 3 slices of cheese over it. Add sorrel, cilantro, pickled vegetables and jalapenos.
- Spread the mayonnaise on the cut sides of the top buns. Season with salt and pepper and put on bun tops. Serve.