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Lemongrass Steak Banh Mi with Fried Egg

Course Main Course
Cuisine Vietnamese
Keyword beef, sandwich
Total Time 1 hour 30 minutes
Servings 4
Author Cherry on My Sundae



  • 1 lb sirloin steak or ribeye steak
  • 1 tablespoon garlic minced
  • 1 shallot minced
  • 1 red Thai chili finely chopped
  • 1 stalk lemongrass trimmed and finely chopped
  • 4 tablespoon fish sauce
  • ½ teaspoon black pepper
  • 2 tablespoon brown sugar

Pickled carrots and daikon

  • ½ cup daikon julienned
  • ½ cup carrots julienned
  • ½ cup rice wine vinegar
  • ½ cup water
  • ½ cup white sugar
  • 1 teaspoon salt

Sriracha aioli

  • 1 tablespoon sriracha
  • ¼ cup mayo

Remaining ingredients

  • 4 crusty baguettes sliced in half and toasted
  • 2 jalapenos thinly sliced
  • cilantro for garnish
  • 4 eggs sunny side up


  • Combine the ingredients for the marinade. Add the beef and toss to coat. Cover and let sit at room temperature for one hour.
  • Pickle the carrots and daikon. Combine rice vinegar - salt in a small sauce pot. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and pour over the carrots and daikon. Let cool.
  • Mix together the sriracha and mayonnaise in a small bowl until combined. Add more sriracha if desired.
  • Preheat grill to medium-high. Grill the marinated beef for 6-8 minutes or until cooked through, flipping halfway through. Transfer the steak to a plate and tent with foil. Let sit for 10 minutes. Slice the steak.
  • Assemble the sandwiches. Spread the sriracha aioli on both sides of the bread. Top the bottom half with 4 ounces steak, pickled carrots and daikon, sliced jalapeno, cilantro, fried egg, and the remaining bread. Serve.