Lemongrass steak bánh mì and herb salad
Juicy flank steak is marinated in a punchy lemongrass and fish sauce blend, seared, and layered with crisp quick pickles, spicy Sriracha mayo, and loads of fresh herbs. Served in a crusty baguette with cucumber, lime, and a nuoc cham-inspired dipping sauce, this sandwich ticks every box.
Ingredients
Metric
Imperial
For the lemongrass steak
- 2 250g flank steaks, or bavette steaks
- 1 lemongrass stalk, finely chopped
- 2 garlic cloves, grated
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tsp brown sugar
- 1 tbsp of neutral oil
- butter, for cooking
For the quick pickles
- 1 carrot, julienned
- 1 daikon radish, or small turnip, julienned
- 2 tbsp of rice vinegar
- 1 tsp sugar
- 1 pinch of salt
For the sriracha mayo
- 2 tbsp of mayonnaise
- 1 tsp sriracha
For the nuoc cham-inspired sauce
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 1 tsp sugar
- 1/2 garlic clove, minced
- 1/2 red chilli, finely chopped
- 1 handful of parsley, roughly chopped
For assembly
- 1 handful of Thai basil
- 1 handful of coriander
- 1 handful of mint
- 1/2 cucumber, thinly sliced
- 2 lime wedges
- 1 demi-baguette, split
Method
First marinate the steaks. Combine the lemongrass, garlic, fish sauce, soy, sugar and oil. Rub over the steak and marinate for 1 hour
- 1 lemongrass stalk, finely chopped
- 2 garlic cloves, grated
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tsp brown sugar
- 1 tbsp of neutral oil
- 2 250g flank steaks, or bavette steaks
Next, prepare the pickles. Toss the julienned veg with vinegar, sugar and salt. Leave for 20 minutes
- 1 carrot, julienned
- 1 daikon radish, or small turnip, julienned
- 2 tbsp of rice vinegar
- 1 tsp sugar
- 1 pinch of salt
Mix together the ingredients for the sriracha mayo in one bowl and nuoc cham in another
- 2 tbsp of mayonnaise
- 1 tsp sriracha
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 1 tsp sugar
- 1/2 garlic clove, minced
- 1/2 red chilli, finely chopped
- 1 handful of parsley, roughly chopped
Mix together the Thai basil, coriander and mint
- 1 handful of Thai basil
- 1 handful of coriander
- 1 handful of mint
Melt a generous amount of butter in a pan. Add the steak and sear the steak in the pan for 2 minutes per side, or until medium-rare (55°C), basting with butter as it cooks. Rest for 5 minutes, then slice thinly
- butter, for cooking
Lightly toast the baguette and spread with sriracha mayo. Layer in the pickles, steak slices and some of the mixed herbs
- 1 demi-baguette, split
Serve with cucumber, lime wedges, and serve the remaining mixed herbs on the side, plus a bowl of nuoc cham for dipping
- 1/2 cucumber, thinly sliced
- 2 lime wedges
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