Steak Banh Mi with Basil-Cilantro Chimichurri and Pho Dipping Sauce



Banh Mi:
3/4 lbs. premium deli roast beef
1/2 tsp each salt and freshly ground pepper
1 baguette, sliced in half lengthwise and then halved crosswise
1/4 cup mayonnaise

Pickled Vegetables:
1/4 English cucumber, thinly sliced
1 carrot, cut into matchsticks
4 radishes, very thinly sliced
1/2 cup rice wine vinegar
1 tbsp granulated sugar
1 tsp kosher salt

Basil-Cilantro Chimichurri:
1/2 cup fresh basil
1/2 cup fresh cilantro
1/2 cup grape seed oil
1 stick pouch Pho Beef Broth Concentrate
1 garlic clove
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Sriracha hot sauce
Pinch each salt and freshly ground pepper

Pho Dipping Sauce:
2 stick pouches Pho Beef Broth Concentrate
2 tsp sesame oil
1 tsp fresh ginger
1 tsp fresh minced garlic
2 tsp soy sauce


Prep Time: 15 minutes
Cook Time: 10 minutes

Pickled Vegetables:
Add cucumber, carrot and radishes to bowl; toss with rice wine vinegar, sugar and salt. Refrigerate for at least 1 hour or up to 4 hours.

Basil-Cilantro Chimichurri:
Add basil, cilantro, oil, Pho Beef Broth Concentrate, garlic, red wine vinegar, lemon juice, Sriracha hot sauce, salt and pepper to food processor; pulse until blended.

Pho Dipping Sauce:
In small saucepan, bring 4 cups water to boil; whisk in Pho Beef Broth Concentrate; stir in sesame oil. Add ginger, garlic and soy sauce. Add the roast beef to warm.

In each baguette half, assemble 2 tbsp Basil-Cilantro Chimichurri, roast beef, Pickled Vegetables, mayonnaise and cilantro. Serve with Pho Dipping Sauce and remaining Basil-Cilantro Chimichurri. Tip: Use gluten-free bread if desired.