Grilled Thai Steak Sandwiches
Take your sandwich game to the next level with these Grilled Thai Steak Sandwiches, a bold fusion of smoky, savory, and zesty flavors. This recipe features tender, marinated flank steak infused with the irresistible combination of soy sauce, fish sauce, lime juice, fresh garlic, and ginger, all grilled to perfection. Paired with crisp cucumber, julienned carrots, vibrant cilantro, and a spicy Sriracha mayonnaise, these sandwiches offer an exciting mix of textures and tastes. Served on a toasted baguette or sandwich rolls, each bite is packed with Thai-inspired goodness that’s perfect for a quick dinner or a flavorful weekend lunch. With just 20 minutes of prep time and 10 minutes on the grill, this dish is a simple yet elevated way to enjoy steak sandwiches like never before.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 3 count Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 0.5 teaspoon Red chili flakes
- 1 large Baguette (or small sandwich rolls)
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha sauce
- 1 count Cucumber (thinly sliced)
- 1 count Carrot (julienned)
- 0.5 cup Fresh cilantro (leaves and stems)
- 3 count Green onions (sliced)
- 1 tablespoon Vegetable oil
Instructions
In a medium bowl, prepare the marinade by combining soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and red chili flakes. Mix well.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates with vegetable oil.
Remove the steak from the marinade and pat dry with paper towels. Discard the marinade. Grill the steak for about 4-5 minutes per side for medium-rare, or to your desired level of doneness.
Transfer the steak to a cutting board and let rest for 5-10 minutes. Then, slice it thinly against the grain for tender pieces.
While the steak rests, prepare the Sriracha mayo by mixing mayonnaise and Sriracha sauce in a small bowl. Adjust the spice level to taste.
Slice the baguette or sandwich rolls in half lengthwise. Lightly toast them on the grill for 1-2 minutes until crisp and golden.
Assemble the sandwich: Spread the Sriracha mayo on both sides of the bread. Layer with thinly sliced grilled steak, cucumber slices, julienned carrots, fresh cilantro, and green onions.
Press the sandwich slightly to help meld the flavors together. Slice into individual portions and serve immediately.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 8006 mg | 348% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 26.4 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 256 mg | 20% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
