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Curtis Stone's Steak Banh Mi

Prep Time:
15 mins

Chef notes

I love this sandwich because it has many of the same flavorful elements and textures of a classic Vietnamese banh mi. Instead of pork, however, I use juicy steak. The fresh herbs and tangy sauce take this decadent sandwich to the next level. 


  • 3 tablespoons fish sauce or 1/3 cup soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/3 cup mayonnaise
  • 2 teaspoons Sriracha, plus more for serving
  • 4 crusty French rolls, split open
  • 1 ribeye steak, grilled to medium-rare doneness, chilled
  • 1 carrot, peeled and cut into thin matchsticks
  • 1/2 daikon radish, peeled and cut into thin matchsticks
  • 1/2 English cucumber, shaved into ribbons with vegetable peeler
  • 2 spring onions, thinly sliced
  • cups fresh basil
  • cups cilantro
  • cups mint leaves
  • 1 lime, cut into wedges



In a medium bowl, whisk together fish sauce or soy sauce, sugar, lime juice, ginger and 1/2 teaspoon freshly ground black pepper. Set sauce aside.


In a small bowl, mix mayonnaise and Sriracha to blend. Spread Sriracha mayonnaise over French rolls.


Trim excess fat from cooked steak. Cut meat crosswise into thin slices. Divide steak slices among rolls.


Divide carrots, radishes, cucumbers and spring onions among rolls. Scatter herbs over sandwiches. Drizzle with some sauce.


Serve sandwiches with more Sriracha and lime wedges to squeeze over sandwiches, if desired.