Crisp vegetables and a sweet-salty sauce top thinly sliced grilled steak. Marinating the steak after it's grilled ensures a flavorful result.
fish sauce, (see Note)
freshly ground pepper
flank steak, thinly sliced against the grain
12-inch baguettes, cut in half and split horizontally
small carrots, shredded or cut into matchsticks
small cucumber, cut into thin spears
shredded peeled daikon radish
scallions, trimmed and thinly sliced
coarsely chopped fresh cilantro
Whisk fish sauce, lime juice
, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.
Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade
, stir to coat and refrigerate for 15 minutes or up to 8 hours.
To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon
, scallions and cilantro. Slice the sandwiches in half.
Note: Fish sauce
is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in large supermarkets and Asian markets.
Tip: How to oil a grill
rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Calories 366, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Cholesterol 31 mg, Sodium 733 mg, Carbohydrate 50 g, Fiber 8 g, Protein 28 g, Potassium 314 mg. Daily Values: Vitamin A 70%. Exchanges: Starch 3,Vegetable 1,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet