Grilled Lemongrass Steak Sandwich.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS1 ACE Bakery® White Baguette or 1 ACE Bakery® Baguette - Warm at Home2 large garlic cloves, finely minced3 tbsp. fresh minced lemongrass4 tbsp. fish sauce2 tbsp. honey1 red Thai chili, finely minced16 oz sirloin steak cut 2 inches (5 cm) thick (choose a high-quality steak with lots of marbling).
Instructions.
INSTRUCTIONSMix 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.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 ⅛ to ¼ 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.This recipe is from ACE Bakery®.
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