image
downloademail this post

Flank Steak Banh Mi

Total Time: 35 minutes plus marinating • Serves: 4


1/2 cup Schnucks apple cider vinegar
3 tablespoons Schnucks canola oil
2 tablespoons chili garlic sauce
1-1/4 pounds Certified Angus Beef® flank steak, trimmed
1 package (16 ounces) Schnucks mini loaves
6 tablespoons Schnucks real mayonnaise
2 jalapeño peppers, thinly sliced
1 cup thinly sliced cucumber
1 cup loosely packed fresh cilantro sprigs
1/2 cup pickled carrots (see recipe below)
1/2 cup thinly sliced daikon radish


In small bowl, whisk together vinegar, oil and chili garlic sauce. Place steak in large zip-tight plastic bag; pour vinegar mixture over steak. Seal bag, pressing out excess air; refrigerate at least 2 hours or up to 8 hours.

Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 140°F for medium-rare, turning once halfway through cooking. Let steak stand 5 minutes before slicing. (Internal temperature of steak will rise 5° to 10°F upon standing.)

To serve, cut each loaf of bread lengthwise in half but do not cut all the way through; spread cut sides of bread with mayonnaise. Thinly slice steak across the grain; fill bread with steak, jalapeños, cucumber, cilantro, pickled carrots and daikon radish. Cut each sandwich crosswise in half to make 4 sandwiches.

Each serving: about 673 calories, 26 g total fat (14 g saturated), 87 mg cholesterol, 1093 mg sodium, 75 g carbohydrate,
4 g fiber, 7 g sugars, 44 g protein

Cook’s Wisdom
Try grilling with Weber® Sauces and Seasonings.

For Pickled Carrots
Cut 4 medium carrots into matchsticks; place in small bowl. Heat 1/2 cup Schnucks apple cider vinegar, 1/3 cup water, 1/4 cup Schnucks granulated sugar, 1 tablespoon salt, 1 teaspoon whole black peppercorns, 2 garlic cloves and 1 bay leaf to boiling over high heat; pour over carrots. Cover
and refrigerate up to 6 days