My friend (and neighbour) recently entered Ace Bakery’s Canada’s Best Sandwich contest and she made the final 4.
The showdown happened in Toronto yesterday and she won!
I’ve mentioned her before and she is the best and most adventuresome cook I know (besides my mom). We were lucky enough to have dinner at her house and she made this sandwich for us a couple of weeks before the final contest in Toronto.
It was Mmm. After dinner she made Vietnamese iced coffee for us, which I’m addicted to making now.
Here’s her winning recipe:
Lemongrass Steak Banh Mi with Spicy Garlic Aioli and Asian Coleslaw
Makes 4 sandwiches
Grand winner for Canada’s Best Sandwich contest, Thuy Nguyen Crawford of Burlington, ON, says: “I developed this recipe as a result of our long evenings at my eldest son’s baseball games. Family dinners together are very important, and I didn’t want our long evenings to keep us from eating well together. I hope you enjoy this recipe as much as my family does.” Extra aioli will keep in the refrigerator for up to 3 days.
2 large garlic cloves, finely minced
3 Tbsp. (45 mL) fresh minced lemongrass
4 Tbsp. (60 mL) fish sauce
2 Tbsp. (30 mL) honey
1 red Thai chili, finely minced
16 oz. sirloin steak cut 2 inches (5 cm) thick. Choose a high quality steak with lots of marbling.
1 ACE Bakery White Baguette
Spicy Garlic Aioli (see below)
Asian Coleslaw (see below) (Prepare at least 4 hours before sandwich assembly.)
Spicy Garlic Aioli
1/2 cup (120 mL) mayonnaise
1 Tbsp. (15 mL) Sriracha (increase or decrease based on your desire of spiciness)
1 small garlic clove, finely minced
1 tsp. (15 mL) fresh lemon juice
Mix all the ingredients together well.
The coleslaw should be made at least 4 hours (or overnight) before you are ready to assemble the sandwich. You can make extra to serve as a side salad, or keep it overnight in the refrigerator.
3 Tbsp. (45 mL) fish sauce
3 Tbsp. (45 mL) white distilled vinegar
2 Tbsp. (30 mL) sugar
1 garlic clove, finely minced
1/2 cup (120) fresh cilantro, chopped in 1-inch (2.5-cm) lengths
1 red Thai chili thinly sliced (increase or decrease based on your desire of spiciness)
3 cups (720 mL) shredded green cabbage
1 cup (240 mL) peeled shredded carrots
1 small Vidalia onion, thinly sliced to make 1/2 cup (120 mL)
Mix the fish sauce, vinegar, sugar and garlic together until the sugar is dissolved. Combine the remaining ingredients together and mix well. Pour the vinaigrette over the coleslaw mixture and toss.
For the Steak:
In a container large enough to hold the steak, mix the garlic, lemongrass, fish sauce, honey and chili. Roll the steak in the marinade and marinate for at least 3 to 4 hours (or overnight) in the refrigerator. Preheat BBQ or grill pan so that it is hot.
Grill the steak to your desired doneness, approximately 3 to 4 minutes per side for medium rare. Let the steak rest for 10 minutes.
Cut the baguette into 4 equal portions. Slice the baguette pieces lengthwise, but not all the way through, and grill for about 1 minute until toasted. Slice the steak 1/8 to 1/4 inch (0.3 to 0.6 cm) thick, against the grain.
Spread the Spicy Garlic Aioli on both top and bottom sides of the baguette portions. Layer the sliced steak on and then top with the Asian Coleslaw.