Saturday, December 4, 2010

Vietnamese Steak Sandwich

We've had these a couple of times in the last few weeks.  These sandwiches might be one of our most favorite dinners.

I've followed the recipe exactly except that I've marinated the steak all day instead of just 30 minutes and both times I've forgotten the cilantro.  It's still yummy though.

Vietnamese Steak Sandwiches

Ingridients:
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade

Directions
In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

Lime Marinade:
1/3 cup (about 4 limes) freshly squeezed lime juice

2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Directions
In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.

Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Recipe courtesy of Martha Stewart

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