French colonists left the Vietnamese with a taste for baguettes and pâté for their sandwiches—known as banh mi. Chef Villacrusis uses Aussie grassfed steak with the surprise addition of brie cheese. Pickled vegetables and sliced jalapeños add the traditional zing. —True Aussie
Aussie Grassfed strip steak
Kosher salt & pepper as desired
thinly sliced bell pepper
rice wine vinegar
French baguettes, small, sliced lengthwise
French liver pate
thin slices Brie cheese
fresh red ribbon sorrel leaves
fresh cilantro leaves
seede, sliced jalapeños
Salt & pepper to taste
In This Recipe
For the steak: preheat a grill over MEDIUM-HIGH heat. Season strip steak with salt and pepper, then cook to medium rare—about 4 minutes on each side. Allow to rest for 5 minutes before slicing very thin.
For the pickled vegetables: Combine carrot, daikon and bell pepper in a small saucepan and top with rice wine vinegar. Cook on LOW heat for 30 minutes. Remove from pot and refrigerate until ready to use
To serve: Toast the baguette halves until slightly crisped, about 1 minute. Spread the liver pâté evenly on the bottom halves. Divide the sliced steak between the bread bottoms. Place 3 slices of the cheese over it. Add the sorrel, cilantro, pickled vegetables and jalapeños. Spread the mayonnaise on the cut sides of the top buns. Season with salt and pepper and put on the bun tops. Serve.