Perfect Party Food – Bánh Mì Steak Crostini

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 party with a glass of red wine or a cold beer.

This dish is inspired by a Cambodian-Vietnamese sandwich shop, Num Pang, that my friend took me to in the city many years ago. She introduced me to Banh Mi sandwiches, which are utterly delicious and have changed my life.

What makes this dish great is the complexity of flavors, yet ease in preparation. It starts with an Asian marinade on a rib eye steak. This produces a sweet, caramelized coating after it is seared in a hot skillet. It is then complemented by the pickled radishes and sweetness of carrots and cabbage.

Fresh ingredients are truly the key to this recipe. While radishes have a little too much “bite” for some, pickling them turns them into a delightful and integral component to this dish. I found myself making three batches because I could not stop snacking on them while preparing this plate. And the crunchy sliced French bread is the perfect pallet to bring the flavors together. After a few samplings, Jackie and I both felt that a simple Gochujang Aioli drizzled on top of the steak crostini took this to another level.

How to Make Bánh Mì Steak Crostini

1. Marinate the Steak:

   • In a mixing bowl, whisk together honey, olive oil, soy sauce, garlic powder, ginger, mustard, and apple cider vinegar.
   • Place ribeye steak in a ziplock bag and pour in the marinade. Ensure the steak is well-coated.
   • Refrigerate for at least an hour, or overnight for deeper flavor.

2. ---

   Prepare the Pickled Radishes:

   • In a sauté pan over medium heat, mix rice vinegar, sugar, peppercorns, and ½ cup water. Cook for 3 minutes.
   • Remove from heat. Add sliced radishes and let cool to room temperature, allowing them to pickle.

3. ---

   Cook the Steak:

   • Heat a skillet over high heat. Add marinated steak, cooking for 3 minutes on each side for medium-rare.
   • Remove from heat and let rest for 5-6 minutes before slicing thinly against the grain.

4. ---

   Assemble the Crostinis:

   • Slice the baguette into ¼-inch pieces. Place on a baking sheet and broil for 5 minutes until toasted.
   • Layer each crostini with shredded cabbage, carrots, pickled radishes, and fresh cilantro leaves.
   • Top with thin slices of steak. Optionally, serve with a squeeze of lime over the top.

5. ---

   Serving Suggestion:

   • Serve crostinis with gochujang sauce or your favorite BBQ sauce for added flavor.

Recipe Notes:

• Letting the steak marinate overnight will infuse it with more flavor.
• Toasting the baguette slices just before assembly keeps them crisp.
• For a twist, add a drizzle of reduced balsamic glaze in place of BBQ sauce.

Bánh Mì Steak Crostini

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

• Author: Keith and Jackie of Superman Cooks
• Total Time: 31 minutes
• Yield: Serves 8
• Diet: Gluten-Free, Omnivore

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Description

These elegant crostini pack the flavor of a banh mi. Perfect party appetizers!

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Ingredients

Units USM Scale 1x2x3x

• 8 oz (227 g) rib eye steak
• 1 French baguette
• 1 cups (237 ml) thinly sliced radishes
• 0.5 cups (118 ml) shredded carrots
• 0.5 cups (118 ml) shredded red cabbage
• 1 bunch cilantro
• 0.5 cups (118 ml) rice vinegar
• 0.25 cups (59 ml) sugar
• 1 tsp black peppercorns
• 0.25 cups (59 ml) honey
• 1 tsp ground ginger
• 1 tbsp hard grain mustard
• 0.5 cups (118 ml) olive oil
• 0.5 cups (118 ml) soy sauce
• 0.25 cups (59 ml) apple cider vinegar
• 1 tsp garlic powder
• 2 green onions, finely chopped
• 1 lime, for serving

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Instructions

1. Marinate the Steak:
2. In a mixing bowl, whisk together honey, olive oil, soy sauce, garlic powder, ginger, mustard, and apple cider vinegar. Place ribeye steak in a ziplock bag and pour in the marinade, ensuring the steak is well-coated. Refrigerate for at least an hour, or overnight for deeper flavor.
3. Prepare the Pickled Radishes:
4. In a sauté pan over medium heat, mix rice vinegar, sugar, peppercorns, and ½ cup water. Cook for 3 minutes. Remove from heat. Add sliced radishes and let cool to room temperature, allowing them to pickle.
5. Cook the Steak:
6. Heat a skillet over high heat. Add marinated steak, cooking for 3 minutes on each side for medium-rare. Remove from heat and let rest for 5-6 minutes before slicing thinly against the grain.
7. Assemble the Crostinis:
8. Slice the baguette into ¼-inch pieces. Place on a baking sheet and broil for 5 minutes until toasted. Layer each crostini with shredded cabbage, carrots, pickled radishes, and fresh cilantro leaves. Top with thin slices of steak. Optionally, serve with a squeeze of lime over the top.
9. Serving Suggestion:
10. Serve crostinis with gochujang sauce or your favorite BBQ sauce for added flavor.

Notes

• For a richer flavor, marinate the steak for up to 24 hours.
• To prevent soggy crostini, toast the baguette slices until golden brown and completely dry.
• Substitute hoisin sauce for the honey in the marinade for a savory twist.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Vietnamese-inspired

Nutrition

• Serving Size: 2 crostini
• Calories: 250
• Sugar: 10
• Sodium: 400
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 20
• Fiber: 2
• Protein: 20
• Cholesterol: 80

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