By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-11-01

Servings: 6

Yield: 6 servings

Total Time: 40 minutes

Prep Time: 40 minutes

Recipe Description:

Crisp vegetables and a sweet-salty sauce top thinly sliced grilled steak. Marinating the steak after it's grilled ensures a flavorful result.

Recipe Ingredients:

1. 3 tablespoons fish sauce, (see Note)
2. 3 tablespoons lime juice
3. 4 teaspoons brown sugar
4. 1/2 teaspoon freshly ground pepper
5. 1 pound flank steak, thinly sliced against the grain
6. 1 teaspoon canola oil
7. 6 tablespoons reduced-fat mayonnaise
8. 3 12-inch baguettes, cut in half and split horizontally
9. 2 small carrots, shredded or cut into matchsticks
10. 1/2 small cucumber, cut into thin spears
11. 1/2 cup shredded peeled daikon radish
12. 3 scallions, trimmed and thinly sliced
13. 1/3 cup coarsely chopped fresh cilantro

Recipe Steps:

1. Preheat grill to high.
2. Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.
3. Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours.
4. To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half.

Recipe Tips & Notes:

1. Note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in large supermarkets and Asian markets.
2. Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Recipe Nutrition:

Per serving: 366 calories; 9 g fat (3 g saturated fat, 2g mono unsaturated fat); 31 mg cholesterol; 50 g carbohydrates; 28 g protein; 8 g fiber; 733 mg sodium; 314 mg potassium

Nutrtion Bonus: Vitamin A (70% daily value), Selenium (26% dv), Zinc (20% dv).

Exchanges: 3 starch, 1 vegetable, 2 lean meat

Carbohydrate Servings: 3

Recipe Categories:

Course(s)

Lunch

Dinner

Cuisine(s)

Asian

Vietnamese

Degree of Difficulty

Moderate

Special Health Consideration(s)

High Fiber

Low Sat Fat

Low Cholesterol

Heart Healthy

Seasons & Occassions

Spring

Summer

Fall

Winter

Fourth of July

Super Bowl

Picnic

Main Ingredient(s)

Meat

Beef

Technique(s)

Marinate

Chill

Barbecue

Grill

Quick

Dish Type(s)

Main Dish

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.