Nutrition per serving may change if servings are adjusted.
3 tablespoons fish sauce, (see Note)
3 tablespoons lime juice
4 teaspoons brown sugar
½ teaspoon freshly ground pepper
1 pound flank steak, thinly sliced against the grain
1 teaspoon canola oil
6 tablespoons reduced-fat mayonnaise
3 12-inch baguettes, cut in half and split horizontally
2 small carrots, shredded or cut into matchsticks
½ small cucumber, cut into thin spears
½ cup shredded peeled daikon radish
3 scallions, trimmed and thinly sliced
⅓ cup coarsely chopped fresh cilantro
Preheat grill to high.
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.
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.)
373 calories;9.0 g fat(2.0 g sat); 8.0 g fiber; 51.0 g carbohydrates; 28.0 g protein; 21.0 mcg folate; 51 mg cholesterol; 4.0 g sugars; 2.0 g added sugars; 2980.0 IU vitamin A; 6.0 mg vitamin C; 34.0 mg calcium; 1.0 mg iron; 858 mg sodium; 363.0 mg potassium
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
September 02, 2010
By: Mitchell Hellman
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.