I have a confession:
I can be really bad at eating leftovers.
Think mystery science project lurking in the waaaaaaay back of the fridge, bad.
And much to my embarrassment, finding these little gems in the refrigerator is the source of a lot of laughter for my husband. And while it’s all in good fun, as of late, I am trying really hard to either eat my leftovers or find a way to re-purpose them into something that we (mostly me) want to eat.
After making Mrs. Lilien Fabulous Asian Flank Steak for dinner, the leftover steak kept leading me down the path of a bahn mi sandwich. Crusty bread. Pickled vegetables. Spicy cilantro. And Sriracha mayo. YUM.
Better yet, if you plan your meals well for the week, the only thing you might have to do is warm up your crusty bread and pickle some veggies. Since Sriracha mayo is an all-time favorite condiment at our house perfect on just about everything, I usually have some ready to dress up all the sandwiches I can make.
I know this isn’t a true Asian bahn mi since it lacks any tasty pork, but this steak packs a similar flavor punch. So do yourself a favor and make this for someone (or a few people) you love and watch them enjoy the steak for dinner. Just save yourself a few slices for round two the next day.
Your mouth will thank me.
Asian Flank Steak Bahn Mi Sandwich
For the flank steak
2 lbs flank steak (my butcher cut ours really thin)
1 lime, zested & juiced
1/2 cup olive oil
1 cup low-sodium soy sauce
1 teaspoon sesame oil (original recipe calls for 2 tbs, but I found that a little too overwhelming)
3 cloves crushed garlic
1 tablespoon brown sugar
2 teaspoons fresh ginger
1/3 cup sliced green onions
1 big handful of chopped cilantro
1 teaspoon sesame seeds (I omitted these since all I could think about was little burned sesame seeds; didn’t hurt the flavor at all)
salt + pepper to taste
1) Season flank steak with lightly with salt and pepper; set aside. Combine all marinade ingredients and pour into plastic bag or flat glass dish (that you can cover). Add meat to marinade and chill overnight or at least 4 hours in the refrigerator.
2) When ready, heat grill and toss on for 3-5 minutes per side, turning only once. Let rest and then slice against the grain.
Note: If your meat is already pretty thin, you’ll need to turn it after 2-3 minutes so it doesn’t end up as shoe leather.
3) Snag a few pieces before the crowd rushes you and you’re left holding an empty platter. Save any leftovers in a sealed container in the fridge.
For the Fast Pickled Cucumbers and Carrots
2 large carrots, peeled and cut into little rounds
1 cup rice wine vinegar
1/3 cup sugar
2 teaspoons kosher salt
pinch of crushed red pepper flakes
1) Heat rice wine vinegar, sugar, salt, and red pepper flakes in a small saucepan to a simmer, whisking well to make sure that the sugar and salt combine with the vinegar.
2) Transfer it to a bowl and let it cool completely. Add the carrots and refrigerate until ready to serve.
For the Sriracha mayo
3 tablespoons mayo
2 teaspoons Sriracha
1 teaspoon honey
1) Mix together three ingredients and set aside. If not using immediately, store in an airtight container for up to a week.
For the Bahn Mi Sandwiches
1 crusty baguette (a French or Italian loaf are good)
1 bunch of fresh cilantro
Pickled cucumbers and carrots
Leftover Asian flank steak
1) Warm bread in oven at 200 degrees. While bread is warming, slice steak and jalapeno.
2) Split baguette without cutting all the way through (you’ll want to leave a hinge intact). Schmear each side of the bread with Sriracha mayo. Layer baguette with sliced steak, pickled carrots and cucumbers, jalapeno, and cilantro. Slice into single serving portions and enjoy.