Name: Bánh Mì Steak Crostini
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: Vietnamese-inspired
Ingredients: 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

Description

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

Ingredients

Units Scale

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

Instructions

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, ensuring the steak is well-coated. Refrigerate for at least an hour, or overnight for deeper flavor.

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.

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.

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.

Serving Suggestion

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