Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, August/September 2006


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.)

Nutrition Facts

373 calories; protein 28.3g; carbohydrates 51.3g; dietary fiber 8g; sugars 4.1g; fat 9.4g; saturated fat 2g; cholesterol 50.6mg; vitamin a iu 2979.6IU; vitamin c 5.7mg; folate 21.5mcg; calcium 34.5mg; iron 1.4mg; magnesium 23.5mg; potassium 362.8mg; sodium 857.9mg; thiamin 0.1mg; added sugar 2g.

3 starch, 1 vegetable, 2 lean meat