Sirloin Steak Banh Mi Baguettes
with Spicy Slaw & Cucumber Spears
- Eggs
- Soy
- Wheat
Tonight’s dinner features our spin on a Vietnamese banh mi sandwich with a twist from the sea: salmon! Quick-cooking, flavorful, and dressed with sweet Thai chili sauce, this fish makes a perfect sandwich-stuffer. It’s piled high with a spicy lime-spiked cabbage-cilantro slaw and loaded into toasty baguettes for a sammie experience you won’t forget any time soon. Top with a final squeeze of lime juice, serve crisp cucumber spears and extra slaw on the side, then prepare for total taste bud takeover.
Ingredients
12 ounce
Sirloin Steak
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat salmon* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes.
Flip and cook until cooked through, 1-2 minutes more. TIP: While salmon cooks, move on to the rest of the recipe.
Once cooked, remove skin and discard; transfer salmon to a medium bowl. Using a fork, break salmon into pieces. Stir in chili sauce.
Wash and dry produce.
Roughly chop cilantro. Quarter lime. Trim and quarter cucumber lengthwise into spears.
In a second medium bowl, combine coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper. TIP: For a brighter flavor, add more lime.
Halve and toast baguettes until golden; fill with salmon and as much spicy slaw as you like.
Divide sandwiches between plates. Serve with cucumber spears and any remaining spicy slaw on the side.
