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Lemongrass Steak Baguette
Andre Lewis

Lemongrass Steak Baguette

This takes the sharp, fresh structure of a Vietnamese baguette sandwich without pretending to be a traditional version. Lemongrass sirloin, quick-pickled carrot and cucumber do the work. Drain the pickles hard; their crunch matters, their extra brine does not.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs sirloin steak thinly sliced
  • 2 tbsp minced lemongrass
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp neutral oil
  • 1 garlic clove minced
  • 1 cup julienned carrot
  • 1 cup thinly sliced cucumber
  • 1/3 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1 large baguette cut into 4 sections and split
  • 1/4 cup mayonnaise

Method
 

  1. Mix the lemongrass, fish sauce, brown sugar, neutral oil and garlic, then marinate the sirloin for 20 minutes.
  2. Stir the carrot, cucumber, rice vinegar, granulated sugar and salt together and let the vegetables pickle for 20 minutes.
  3. Heat a griddle over high heat and cook the steak in two uncrowded batches for 2 to 3 minutes each until browned and at least 145°F.
  4. Drain the pickled vegetables thoroughly and squeeze them gently to remove excess brine.
  5. Spread 1 tablespoon mayonnaise inside each baguette section and divide the hot steak among them.
  6. Top each with 1/2 cup pickled vegetables and close the baguettes just before serving.