Lemongrass Flank Steak Sandwich

Grilled flank lemongrass steak topped with Thai vegetable salad and chile lime sauce on a baguette

By: Garfield Clarke, Signature Chef

Prep Time: 8 hours
Cook Time: 4 to 6 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Chili Lime Sauce Sambal Olek:
1 ½ Thai red chile peppers, chopped
1 ½ teaspoons chopped fresh garlic
¼ teaspoon ground fresh chile paste (sambal oelek)
2 Tablespoons granulated sugar
2 Tablespoons fish sauce
1 Tablespoon white vinegar
2 teaspoon water
1 teaspoon lime juice

Lemongrass Flank Steak:
1 pound raw flank steak
1 Tablespoon low sodium soy sauce
1 ¾ teaspoon red chili paste
1 Tablespoon canola oil
1 ½ teaspoons toasted sesame seed oil
1 Tablespoon finely chopped fresh lemongrass
1 Tablespoon finely chopped fresh garlic

Thai Vegetable Salad:
1 Tablespoon and 1 teaspoon lime juice
¾ teaspoon low sodium soy sauce
2 ¼ teaspoon granulated sugar
¾ teaspoon fish sauce
1 Tablespoon finely chopped fresh shallots
1 ½ Tablespoons finely chopped fresh ginger
1 Tablespoon and 1 teaspoon canola oil
2/3 cups peeled & seeded cucumbers, sliced into thin strips
½ cup carrots, sliced into thin strips
½ cup green onions, sliced into thin strips
2 cups shredded napa cabbage
1/3 cup chopped fresh Thai basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro

Lemongrass Flank Steak Sandwich:
2 French baguettes, approximately 10 ounces each

Allergens:

Fish, Gluten, Peanuts, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Chili Lime Sauce Sambal Olek: Place chiles and garlic in a food processor or blender. Pulse to a coarse paste. Transfer chile paste mixture to a non-reactive container. Add Sambal Oelek, sugar, fish sauce, white vinegar, water and lime juice. Stir well to combine. Cover and hold refrigerated for at least 30 minutes before serving to allow flavors to meld.
To Prepare Lemongrass Flank Steak: Trim fat from steak. In a stainless-steel bowl, combine low sodium soy sauce, chili paste, canola oil, sesame oil, lemongrass and garlic. Whisk until well-blended. Place flank steak in a deep stainless-steel pan or glass dish. Cover steak completely with marinade turning to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to marinate. Remove steak from marinade. Drain and discard excess marinade. Place marinated meat on a preheated grill or grill pan. Cook for 2 to 3 minutes on each side or until well-marked and cooked through. Remove from grill. Place steak on cutting board. Slice on the bias.
To Prepare Thai Vegetable Salad: In a stainless-steel bowl, combine lime juice, low sodium soy sauce, granulated sugar, fish sauce, shallot, ginger and canola oil. Whisk until well-blended. In a stainless-steel bowl, combine cucumbers, carrots, green onions, cabbage, Thai basil, mint and cilantro. Toss gently to combine. Add dressing. Toss to evenly coat and distribute. Cover and place in refrigerator for 4 hours to marinade.
To Prepare Lemongrass Flank Steak Sandwich: Cut about 1/4″ off from each end of baguette. Then, cut each baguette in half. NOTE: If using a parbaked baguette, bake according to directions on the package prior to slicing bread. Split 1 piece of baguette lengthwise leaving one side hinged. Spread 1 Tablespoon chile lime sauce on crown and 1 Tablespoon chile lime sauce on heel of baguette. Evenly divide steak. Place 1 portion on heel of baguette. Top with 1 cup Thai vegetable salad. Close sandwich with crown of baguette. Cut in half on a bias. Enjoy immediately!