Banh Mi-Style Roast Beef Sandwiches

Photo: John Autry; Styling: Mindi Shapiro

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 23.4g
  • Carbohydrate: 39.4g
  • Fiber: 2.3g
  • Cholesterol: 32mg
  • Iron: 3.3mg
  • Sodium: 907mg
  • Calcium: 29mg

Ingredients

  • 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
  • 1 tablespoon less-sodium soy sauce
  • 1 1/2 teaspoons sugar
  • 1 jalapeño pepper, thinly sliced
  • 1 cup matchstick-cut carrots
  • 1/2 cup thinly sliced radishes
  • 1 (8-ounce) baguette, halved lengthwise and toasted
  • 1/2 cup fresh cilantro leaves

Preparation

  1. 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. 2. While steak cooks, combine vinegar and next 4 ingredients (through jalapeño pepper) 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. 3. Arrange steak on bottom half of bread; top with carrot mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.
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