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One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables from the summer-roll platter.

Martha Stewart Living, July 2013

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Credit: Nicole Franzen

Recipe Summary test

prep:
20 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or grill pan to medium-high heat. Rub steak with oil and season with salt and pepper; let stand 10 minutes.

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  • Grill steak, flipping once, until charred on both sides and a thermometer inserted into thickest part of steak reaches 125 degrees for medium-rare, about 6 minutes. Let steak rest at least 20 minutes and up to 1 hour. Thinly slice steak against the grain and thread onto bamboo skewers. Serve with nuoc cham sauce, bread, herbs, and vegetables.

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