Grilled Steak Banh Mi–Style Sandwich Recipe

Sweet-and-salty marinated steak stars in these fresh and crunchy Vietnamese-style sandwiches.

Updated February 22, 2021

I went a little overboard when buying fish sauce for nuoc cham—two large bottles of Three Crabs. Not that it will go bad anytime soon, but with so much in the house, I feel a need to use it now. A marinade for beef seemed like an excellent choice.

Mix the fish sauce with sugar, shallots, garlic, and black pepper to make this sweet and salty marinade, which imparts a lot of flavor on thinly sliced sirloin tip.

I originally intended to eat the beef wrapped in lettuce with vermicelli and nuoc cham, but the idea of using it for a banh mi–inspired sandwich instead was irresistible.

I topped toasted baguettes with the steak, along with pickled carrots and daikons, cilantro, and Sriracha mayonnaise, to make one killer sandwich.

Recipe Details

Grilled Steak Banh Mi–Style Sandwich Recipe

Prep 10 mins

Cook 10 mins

Active 60 mins

Marinating Time 60 mins

Total 80 mins

Serves 6 servings

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Ingredients

2 pounds beef sirloin tip, sliced into 1/8-inch strips
1/3 cup fish sauce
4 tablespoons sugar
2 tablespoons finely minced shallot
6 cloves of garlic, minced
1/2 teaspoon ground black pepper
Six 6 to 8-inch baguettes, sliced in half
Sriracha mayonnaise
Pickled carrots and daikons
1 bunch of cilantro, very coarsely chopped

Directions

In a small bowl whisk together fish sauce, sugar, shallot, garlic, and black pepper. Place beef slices in a large resealable plastic bag, pour in marinade, seal bag and toss to coat well. Place in refrigerator and marinate at least 1 hour, or up to 24.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill beef over high heat until browned on both sides, about 2-3 minutes per side.
Place baguette slices on grill, cut side down, and toast until browned, about 1 minute. Remove from grill and evenly divide beef on bottom slices of bread; top with pickled carrots, daikons, and cilantro. Spread sriracha mayo on top slices of bread, arrange on top of assemble sandwich and serve.

Special Equipment

Grill

Nutrition Facts (per serving)
1085	Calories
35g	Fat
125g	Carbs
65g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	1085
% Daily Value*
Total Fat 35g	45%
Saturated Fat 11g	55%
Cholesterol 144mg	48%
Sodium 2756mg	120%
Total Carbohydrate 125g	45%
Dietary Fiber 6g	21%
Total Sugars 20g
Protein 65g
Vitamin C 5mg	24%
Calcium 167mg	13%
Iron 11mg	64%
Potassium 914mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.