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Banh Mi–Style Roast Beef Sandwiches

Photo: Oxmoor House
Yield 4 servings (serving size: 1 sandwich)
Use a gluten-free baguette to make this roast beef bahn mi – a traditional Vietnamese-style sandwich.


  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 pound flank steak, trimmed
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce (such as Thai Kitchen)
  • 1 tablespoon lower-sodium soy sauce {Check for Gluten}
  • 1 1/2 teaspoons sugar
  • 1 jalapeño pepper, thinly sliced
  • 1 cup matchstick-cut carrots
  • 1/2 cup thinly sliced radishes
  • 1 (7.5-ounce) gluten-free baguette, halved lengthwise and toasted
  • 1/2 cup fresh cilantro leaves

Nutrition Information

  • calories 355
  • fat 12.8 g
  • satfat 2.9 g
  • monofat 4.8 g
  • polyfat 2.5 g
  • protein 27.9 g
  • carbohydrate 31.4 g
  • fiber 0.7 g
  • cholesterol 98 mg
  • iron 2.8 mg
  • sodium 896 mg
  • calcium 102 mg

How to Make It

  1. Heat a large cast-iron skillet over medium-high heat. Sprinkle salt and pepper evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  2. While steak cooks, combine vinegar and next 4 ingredients in a medium bowl. Combine carrots and radishes in a medium bowl; add 1 tablespoon vinegar mixture, tossing to coat. Let vegetable mixture stand 5 minutes. Add steak to remaining 5 tablespoons vinegar mixture; toss well to coat.

  3. Arrange steak on bottom half of bread; top with vegetable mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.

Cooking Light Gluten-Free Cookbook