Rib-Eye Banh Mi with Nuoc Cham
with Potato Wedges, Pickled Carrot & Cucumber
- Eggs
- Soy
- Wheat
- Fish
Tender, savory seared steak is tossed in tangy nuoc cham—a Vietnamese fish sauce—and piled into toasted baguettes. These sandwiches also feature favorite banh mi–inspired toppings: Sriracha mayo and quick-pickled carrot and cucumber. Crispy roasted potato wedges on the side round out the meal.
Ingredients
3 ounce
Carrot
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
16 ounce
Grass-Fed Rib-Eye Steak
1 unit
Mini Cucumber
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
2 tablespoon
Nuoc Cham Sauce
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ¼-inch-thick wedges. Grate carrot on the largest holes of a box grater. Trim and halve cucumber lengthwise; cut crosswise into half-moons. Roughly chop cilantro.
Pat steak* dry with paper towels; slice crosswise into ¼-inch-thick pieces. Season with salt and pepper.
Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until golden brown, 20-25 minutes.
While potatoes roast, in a medium bowl, combine carrot, cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.
Stir in cilantro; set aside, stirring occasionally, until ready to serve.
Pat steak* dry with paper towels; slice crosswise into ¼-inch-thick pieces. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked through, 2 minutes per side.
Transfer steak to a second medium bowl. Add nuoc cham sauce; toss until evenly coated.
Halve and toast baguettes until golden.
In a small bowl, combine Sriracha and mayonnaise.
Spread cut sides of baguettes with as much Sriracha mayo as you like. Fill with steak and pickled carrot and cucumber (draining first). Serve with potato wedges and any remaining Sriracha mayo on the side.
