Trim steak, pat dry and place in a large resealable plastic bag. Combine 1/2 cup apple cider vinegar, canola oil, chili garlic sauce, 1 tablespoon sugar, soy sauce, and 2 cloves garlic; pour over steak. Seal bag; refrigerate for 2 to 8 hours.
Everyone loves a banh mi. What makes it even better? Grilled flank steak, bahn mi toppings, and a hamburger bun... just to name a few.
Servings and Ingredients
|1 lbs.||beef flank steak, trimmed|
|1 c.||Hy-Vee apple cider vinegar, divided|
|3 tbsp.||Hy-Vee canola oil|
|2 tbsp.||chili garlic sauce|
|2 tbsp.||Hy-Vee granulated sugar, divided|
|1 tbsp.||Hy-Vee less-sodium soy sauce|
|4 clove(s)||garlic, minced and divided|
|⅔ c.||shredded carrots|
|½ c.||cucumber, thinly sliced|
|¼ c.||red onion, thinly sliced|
|6||Hy-Vee Bakery sesame buns, split|
|¼ c.||Hy-Vee mayonnaise|
|2||jalapeno peppers, thinly sliced|
|Fresh cilantro, for serving|
|Fresh mint leaves, for serving|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Small saucepan
- Small glass bowl
- Charcoal or gas grill
- Meat thermometer
- Aluminum foil
Combine remaining 1/2 cup apple cider vinegar, 2 cloves garlic, and 1 teaspoon sugar in a small saucepan; stir in water. Cook over medium heat until sugar is dissolved. Cool slightly. Combine carrots, cucumber, and red onion in a small glass bowl; add vinegar mixture. Cover and refrigerate for 2 hours or up to 3 days.
Preheat charcoal or gas grill for direct cooking over medium-high heat. Remove steak from marinade; discard marinade. Grill for 10 to 12 minutes or until medium-rare (130 degrees), turning once halfway through. Loosely cover with foil and let stand for 5 minutes. Place buns, cut sides down, on grill for 1 to 2 minutes or until toasted.
Slice steak thinly against the grain. Spread mayonnaise on buns; top with steak, pickled vegetables, jalapeno slices, cilantro, and mint leaves.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 50mg
- Sodium: 470mg
- Total Carbohydrates: 33g
- Protein: 21g