Vietnamese Steak Sandwiches

We don’t eat steak often, if ever, and when we do we cringe at the prices of some of the nicer cuts. We ended up using a package of pre-sliced sandwich steak, don’t even know what cut it was, but it was in our price range. Sliced thinly enough, any cut can be tender enough to use in this recipe.

Vietnamese Steak Sandwiches

Recipe from Everyday Food. Makes 4 sandwiches.

Ingredients
1/3 cup fresh lime juice (about 4 limes)
2 tablespoons soy sauce
2 scallions, thinly sliced
2 tablespoons fresh ginger, minced
1/2 teaspoon red pepper flakes
1 pound flank steak

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 tablespoon rice vinegar

2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls

Directions
In a plastic bag, combine lime juice, soy sauce, scallions, ginger, and red pepper. Add the steak and seal the bag, placing in a dish to catch any leaks. Marinate in the refrigerator for at least 30 minutes.

In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 tablespoon water. In another bowl, toss together the carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.

Preheat your grill or skillet. Sear steak on both sides until medium rare. Let rest for 10 minutes, then cut into thin slices.

Split and lightly toast the hero rolls; dividing evenly, layer with the carrot mixture and the sliced steak. Drizzle with remaining sauce, if desired.