Ribeye Steak Banh Mi

Meat Ingredients

• Approx. 300 g beef ribeye steaks
• 2 cloves of garlic, coarsely chopped
• 2 stems of green onions, coarsely chopped
• 1 handful of cilantro sprigs and leaves, coarsely chopped
• 2 lemongrass sticks, coarsely chopped
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1/2 tsp sambal oelek

Vegetables

• 1 carrot, julienned
• 1 celery stalk, julienned
• 3 tbsp rice vinegar
• 1 tbsp sugar

Sauce

• 1 cup plain Greek yogurt
• 1 tbsp orange sauce from the market (or chili sauce)
• 1 tbsp Thai sauce from the market

When Serving

• A few cucumber slices, finely chopped
• A handful of cilantro
• A few mint leaves
• A handful of green onion rings
• Sesame seeds
• White baguette bread

Preparation

1. In a bowl, mix the marinade’s ingredients and the meat. Cover with plastic wrap and refrigerate for 24 hours.
2. In a bowl, mix the vegetables and their marinade’s ingredients, and let macerate for 24 hours, covered with plastic wrap.
3. 24 hours later, preheat the barbecue grill to high intensity. Clean and oil the grates.
4. Cook the meat for 7 to 8 minutes (about 4 minutes on each side). Let sit in aluminium foil for 5 to 8 minutes.
5. Preheat the oven to 350°F.
6. Warm the baguette bread for 2 or 3 minutes.
7. In a bowl, mix the ingredients of the sauce.
8. Remove the baguette from the oven, cut lengthwise to recreate a hot-dog bun.
9. Remove the meat from aluminium and slice thinly.
10. Garnish the bread with sauce, marinated vegetables, cucumbers, cilantro, mint, green onions and sesame seeds. Add the meat slices. Serve.