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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
Ingredients
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1 pound
Aussie Grassfed strip steak
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some
Kosher salt & pepper as desired
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1/4 cup
shredded carrots
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1/4 cup
shredded daikon
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1/4 cup
thinly sliced bell pepper
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1 cup
rice wine vinegar
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4
French baguettes, small, sliced lengthwise
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1 cup
French liver pate
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12
thin slices Brie cheese
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1/2 cup
fresh red ribbon sorrel leaves
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1/2 cup
fresh cilantro leaves
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1/4 cup
seede, sliced jalapeños
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1/2 cup
Kewpie mayonnaise
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Salt & pepper to taste
Directions
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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.
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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
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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.
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