Banh Mi Steak Crostini
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 10-12 servings
Stacked with the same flavors as a banh mi sandwich, complete with pickled vegetables, gochujang aioli, and steak marinated in an Asian sauce, this appetizer is perfect for game day or a classy party with a glass of red wine.
  • 8 oz rib eye steak
  • French baguette
  • 1 C thinly sliced radishes
  • ½ C shredded carrots
  • ½ C shredded red cabbage
  • 1 bunch cilantro
  • ½ C rice vinegar
  • ¼ C sugar
  • 1 tsp black peppercorn
  • ¼ C honey
  • 1 tsp ground ginger
  • 1 Tbsp hard grain mustard
  • ½ C olive oil
  • ½ C soy sauce
  • ¼ C apple cider vinegar
  • 1 tsp garlic powder
  • 2 green onion
  • 1 lime
  • 2 green onions
  1. In a mixing bowl, combine honey, olive oil, soy sauce, garlic powder, ginger, mustard and cider vinegar.
  2. Whisk together and add to ziplock bag along with ribeye steak.
  3. Refrigerate to marinate for at least an hour (or overnight).
  4. In a sauté pan over medium heat, combine rice vinegar, sugar, peppercorns along with ½ c water and cook for 3 minutes.
  5. Remove from heat and add thinly sliced radishes and allow to cool to room temperature.
  6. To cook steak, heat skillet over high heat and cook in skillet for 3 minutes on each side.
  7. Remove from heat and allow to set for 5-6 minutes.
  8. To assemble:
  9. Slice baguette into ¼ in slices, place on baking sheet and toast in oven for 5 minutes under broiler.
  10. Remove and top with shredded cabbage, shredded carrots and sliced radishes, then fresh cilantro.
  11. Slice steak on the bias as thinly as possible and top each crostini with a few slices.
  12. Serve with a gochujang sauce or your favorite BBQ.
Recipe by Honest Cooking at