Lemongrass Steak Banh Mi and Herb Salad Recipe
Juicy flank steak is marinated in a punchy lemongrass and fish sauce blend, seared, and layered with crisp quick pickles, spicy sriracha mayo, and loads of fresh herbs.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Baking sheet
- Tongs
- Spatula
- Grater
- Peeler
- Colander
- Airtight container
- Plate
- Spoon
- Fork
Ingredients
- 2 250g flank steaks, or bavette steaks
- 1 lemongrass stalk, finely chopped
- 2 garlic cloves, grated
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tsp brown sugar
- 1 tbsp of neutral oil
- butter, for cooking
- 1 carrot, julienned
- 1 daikon radish, or small turnip, julienned
- 2 tbsp of rice vinegar
- 1 tsp sugar
- 1 pinch of salt
- 2 tbsp of mayonnaise
- 1 tsp sriracha
- 1 tbsp of lime juice
- 1/2 garlic clove, minced
- 1/2 red chilli, finely chopped
- 1 handful of parsley, roughly chopped
- 1 handful of Thai basil
- 1 handful of coriander
- 1 handful of mint
- 1/2 cucumber, thinly sliced
- 2 lime wedges
- 1 demi-baguette, split
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