Crisp vegetables and a sweet-salty sauce top thinly sliced grilled steak. Marinating the steak after it's grilled ensures a flavorful result.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006
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Ingredients

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Directions

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  • Preheat grill to high.

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  • 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 Tips). 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.

Tips

Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in large supermarkets and Asian markets.

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.)

Nutrition Facts

373.1 calories; protein 28.3g 57% DV; carbohydrates 51.3g 17% DV; exchange other carbs 3.5; dietary fiber 8g 32% DV; sugars 4.1g; fat 9.4g 14% DV; saturated fat 2g 10% DV; cholesterol 50.6mg 17% DV; vitamin a iu 2979.6IU 60% DV; vitamin c 5.7mg 10% DV; folate 21.5mcg 5% DV; calcium 34.5mg 3% DV; iron 1.4mg 8% DV; magnesium 23.5mg 8% DV; potassium 362.8mg 10% DV; sodium 857.9mg 34% DV; thiamin 0.1mg 7% DV; added sugar 2g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2012
Favorite! I used boneless pork chops that we sliced thin to grill then chopped up after cooking to put in the marinade. Excellent. Perfect warm weather sandwich fresh lots of flavor. This recipe is a keeper! Pros: Fresh Flavorful Read More
Rating: 5 stars
10/30/2011
An excellent recipe. I made one change: since it is occasionally difficult to get flank steak in our small town (and it tends to be pricey when it is available) I used a thinly-sliced cut of steak known as 'milanesa' and chopped it into small strips which I then fried in a wok. This proved to be a time-saver and a money-saver as well as milanesa can be less than half the cost per pound of flank steak and doesn't require a grill to cook it. Read More