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Grilling: Steak Banh Mi

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 banh mi instead was irresistible.

So the grilled beef was topped on toasted baguettes along with pickled carrots and daikons, cilantro, and Sriracha mayonnaise, to make one killer sandwich.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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