Garlic Steak Bahn Mi
- Prep Time: varies
- Cook Time: 15 minutes`
- Total Time: varies
- Yield: 4 servings 1x
- Category: sandwiches
- Cuisine: Asian
Ingredients
The key to the recipe is to have all ingredients that need to be made done ahead of time and have all the garnishes as well as the bread ready before starting to cook the steak.
Garnishes:
Prepare ahead:
- buy or make ahead Vietnamese Pickled Carrots or Pickled Daikon Radishes & Carrots
- buy or make ahead Pickled Red Onions
- mix up the Black Pepper Onion Vinaigrette
- 1 cucumber, sliced horizontally into 4 thin strips
- 2 medium tomatoes, 8 to 12 slices depending on size
- 2 jalapenos, thinly sliced
- several sprigs cilantro or parsley
Bread:
- Four French Rolls or an equivalent amount of Baguette
Garlic Butter:
- 2 tablespoons softened butter
- 1/2 teaspoon garlic powder
Steak:
- 2 tablespoons butter
- 2 large onions, cut pole to pole a little less than 1/2 inch
- 4 cloves garlic, minced
- 1 package (14 ounces) shaved steak
- freshly ground black pepper to taste (be generous)
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
To Assemble:
- prepared French rolls or baguettes
- garlic butter
- 1/4 cup mayonnaise
- prepared steak
- Black Pepper Onion Vinaigrette
- freshly ground black pepper
- The above garnishes
Note: remove butter from the fridge to soften before starting recipe
Instructions
Most of the ingredients are used as is. Here are the ones that need to be assembled and/or cooked.
Garlic Butter:
Mix two tablespoons of softened butter with 1/2 teaspoon garlic powder. Set aside.
The Bread:
Preheat oven to 350 degrees F.
Sprinkle rolls (or cut baguette) with water; run quickly under the faucet then shake off excess water.
Place in a sheet of foil, wrap tightly, and place in oven. After 20 minutes, remove the bread, unwrap, and add to the oven shelf. Allow to crisp for about five minutes.
When finished, remove from oven and loosely wrap in the foil to keep warm.
The Steak:
In a skillet, melt 2 tablespoons butter. Add onion and allow to cook until softened, stirring now and then. Add the garlic and cook until fragrant.
After the steak is added, cook quickly. This should take just a couple of minutes. Add the shaved steak, bit by bit, stirring as it is added. (see notes in body of post, above, for detailed hints.) Add soy sauce, sugar, and freshly ground black pepper. Continue to cook until most of the soy sauce is absorbed and the steak is browned. Do not overcook.
Assembly:
Obviously, assemble with your heart!
Slice the bread, but not all the way through; leave a hinge. Hollow out by removing a little bit of the bread in the center of each side. Do leave a good amount. Spread with garlic butter, about half a tablespoon per sandwich. Spread with mayo, about a tablespoon per sandwich.
Add a leaf of romaine to each sandwich. Pile 1/4 of the steak mixture on top of each sandwich. Grind a little black pepper over each. Add a tablespoon or two of the Black Pepper Onion Vinaigrette over each sandwich.
On one side of each sandwich, tuck the tomatoes, on one side, and tuck the cumber slices on the other. Sprinkle with Pickled Red Onions, then a few jalapeno slices. Top with the Vietnamese Pickled Carrots (or Pickled Daikon Radishes & Carrots), and place a few sprigs of cilantro (or parsley on the top for a final touch.
Serve immediately.
Find it online: https://frugalhausfrau.com/2024/09/28/garlic-steak-bahn-mi/