Flank Steak Banh Mi | Schnucks
Flank Steak Banh Mi Flank Steak Banh Mi 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... > 35M 35M 4
Nutrition facts: 1673 26G 87MG 1093MG 75G 4G 44G
Ingredients: 1/2 cup Schnucks apple cider vinegar 3 tbsp. Schnucks canola oil 2 tbsp. chili garlic sauce 1 and 1/4 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 1/2 cup pickled carrots (see recipe below) 1/2 cup daikon radish, thinly sliced Instructions: 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.

Flank Steak Banh Mi

Beef, Grilling

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... >

35M

4

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.

Ingredients

  • 1/2 cup Schnucks apple cider vinegar
  • 3 tbsp. Schnucks canola oil
  • 2 tbsp. chili garlic sauce
  • 1 and 1/4 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
  • 1/2 cup pickled carrots (see recipe below)
  • 1/2 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.

Nutrition Facts

1673 CALORIES Per Serving

FAT: 26G

SATURATED FAT: 14G

CHOLESTEROL: 87MG

SODIUM: 1093MG

CARBOHYDRATES: 75G

FIBER: 4G

SUGAR: 7G

PROTEIN: 44G

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