Flank Steak Banh Mi | Schnucks
Flank Steak Banh Mi Flank Steak Banh Mi Ingredients ½ cup Schnucks apple cider vinegar3 tbsp Schnucks canola oil2 tbsp chili garlic sauce1¼ lb Certified Angus Beef® flank steak, trimmed16 oz Schnucks mini... > 35 M 4

Flank Steak Banh Mi

Beef, Grilling

Ingredients ½ cup Schnucks apple cider vinegar3 tbsp Schnucks canola oil2 tbsp chili garlic sauce1¼ lb Certified Angus Beef® flank steak, trimmed16 oz Schnucks mini... >

35 M

4

Ingredients

  • ½ cup Schnucks apple cider vinegar
  • 3 tbsp Schnucks canola oil
  • 2 tbsp chili garlic sauce
  • 1¼ lb Certified Angus Beef® flank steak, trimmed
  • 16 oz Schnucks mini loaves
  • 6 tbsp Schnucks real mayonnaise
  • 2 jalapeño peppers, thinly sliced
  • 1 cup cucumber, thinly sliced
  • 1 cup fresh cilantro sprigs, loosely packed
  • ½ cup pickled carrots (see recipe below)
  • ½ cup daikon radish, thinly sliced

Instructions

  1. 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.
  2. 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.)
  3. 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.

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

Cook’s Wisdom

Try grilling with Weber® Sauces and Seasonings.

Nutrition Facts

1673 Calories Per Serving

FAT: 26G

SATURATED FAT: 14G

CHOLESTEROL: 87MG

SODIUM: 1093MG

CARBOHYDRATES: 75G

FIBER: 4G

SUGARS: 7G

PROTEIN: 44G

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