By 300 Sandwiches
To prep for the shoot, I ran around all morning making sure we had groceries for the sandwiches and breakfast for our photographer and stylist, made coffee, cleaned the house and got to cooking this am. You know what E told me he was going got do to prep for our photo shoot?
“I’m going to Cross Fit,” he said. Which he did, then bought flowers for the apartment. Nice way to avoid the heavy lifting, honey (alright, he did sweep and vacuum the night before. Credit where credit’s due).
This morning, I made steak banh mi sandwiches. Clearly I love my banh mis as I’ve done versions of them before. This time I only marinated the beef for a few hours, but I could have the meat sit for a few more. E didn’t mind though, he inhaled that sandwich as the photographer snapped away.
“You two look so much in love,” the photog said as he snapped. I hope the photos reflect that accurately.
1 pound sirloin steak
1/4 cup soy sauce
1/4 cup fish sauce
6 cloves garlic
1 scallion, chopped
4 tablespoons sugar
1 tablespoon lime juice
1 bunch cilantro
2 carrots, shredded
1/4 cup white vineger
1/4 cup sugar
pinch of salt
1/2 cucumber, sliced thinly
2 tablespoons mayonnaise
1 tablespoon sririacha sauce
1/2 tablespoon black pepper
Mix soy sauce, fix sauce, garlic, scallion and sugar in a small bowl. Place steak in resealable bag or shallow dish. Pour marinade all over steak, and let marinate for at least an hour.
Mix sugar, pinch salt, and vinegar in a small bowl, then add carrots to pickle the vegetables while steak marinates.
Cook steak on low heat until it reaches desired temperature (3 minutes, flipping once, should get you at medium). Remove from heat and let rest. Cut into strips if desired, for easier eating.
Mix mayonnaise, sririacha and black pepper in a small bowl.
Toast bread. Slather on sririacha mayonnaise. Layer on cilantro, steak, pickled carrots, cucumber, and more celery. top with top of bread. Serve. Makes two large sandwiches.