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Beef Banh Mi
French colonists left the Vietnamese with a taste for baguettes and pate for their banh mi sandwiches. Instead of the usual pork, chef Villacrusis uses grass-fed steak for his version of banh mi, with the surprise addition of Brie cheese. Pickled vegetables and sliced jalapenos add the traditional zing.
Photograph courtesy of Meat & Livestock Australia
Servings
12
12
Cuisine Type
- asian
Day Part
- lunch
Main Ingredient
- Beef
- Vegetables
Beef Banh Mi
Chef Roy Villacrusis
Las Vegas
French colonists left the Vietnamese with a taste for baguettes and pate for their banh mi sandwiches. Instead of the usual pork, chef Villacrusis uses grass-fed steak for his version of the banh mi, with the surprise addition of Brie cheese. Pickled vegetables and sliced jalapenos add the traditional zing.
Ingredients
1 lb. grass-fed strip steak
Salt and pepper, to taste
1/4 cup shredded carrots
1/4 cup shredded daikon
1/4 cup thinly sliced bell peppers
1 cup rice wine vinegar
4 6-in. French baguettes
1 cup liver pate
12 slices Brie cheese
1/2 cup fresh red ribbon sorrel leaves
1/2 cup fresh cilantro
1/4 cup seeded and sliced jalapenos
1/2 cup mayonnaise
Steps
For steak: Preheat grill over medium-high heat. Season strip steak with salt and pepper, then cook to medium rare—about 4 minutes on each side. Allow to rest for 5 minutes before slicing very thin.
For pickled vegetables: Combine carrot, daikon and bell pepper in a small saucepan and top with rice wine vinegar. Cook on low heat for 30 minutes. Remove from pot and refrigerate until ready to use.
To serve: Toast baguette halves until slightly crisped, about 1 minute. Spread liver pate evenly on bottom halves. Divide sliced steak between bread bottoms and place 3 slices of cheese over it. Add sorrel, cilantro, pickled vegetables and jalapenos.
Spread the mayonnaise on the cut sides of the top buns. Season with salt and pepper and put on bun tops. Serve.
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