Thai Basil Steak Sandwich.
Thai Basil Steak Sandwich.
Sometimes it’s great to share classic recipes, but what I love most, is sharing a bit more creative recipes. Honestly, I really just like to do a mix. But today’s recipe is a little more on the creative side!
I love Thai flavors, but typically I do things like Thai chicken or Thai veggie curry (my favorite recipe for Thai curry is in the cookbook). I don’t often cook with a lot of beef, but I loved the sound of a Thai Steak Sandwich as a twist on the classic steak sandwich. When I set out to make this I wasn’t really sure how it would turn out, but after putting everything together I realized what a really great recipe this was.
It’s basically a Thai steak salad on toasted bread, and guys, it is so good.
Here are the details.
A key to this recipe is to marinate the steak in a mix of honey, jalapeños, soy sauce, chili paste and lots of ginger. Marinating the steak will give you the most tender and flavorful piece of meat. If you only have thirty minutes that will be great, but if you can plan a bit a ahead of time, marinating overnight will allow for best results.
And since we’re on the topic of the steak, it’s also very important to allow time for the steak to rest after it comes off the grill. This will lock in the juices, along with all the flavor.
OK, so that’s the steak. Now let’s talk about the colorful veggies that go on top. It’s no secret that I am basil and mango obsessed. I love them both so much, and use them in my recipes very often. Which is just what I did with today’s sandwich.
The simple slaw that goes on top is a mix of spring veggies. Veggies like carrots, cucumbers, green onions, thinly sliced mango, plenty of basil, topped with a sesame vinaigrette. It’s very quick and easy to throw together, and the perfect topping for this sandwich.
This would all be good on its own, but you guys know me, no meal is complete without carbs. Enter the bread. Yes, you have to put your thinly sliced grilled Thai steak on toasted bread, top it with a little basil mango slaw and a sprinkle of peanuts.
You have to do this.
I know. It’s different, but just trust me in this. Promise it delicious and the perfect sandwich to make this week and throughout the warmer months of the year.
And just like that it’s Monday, and as always I’m pretty excited for a new week. This weekend was great, full of cooking, lots of family, and a little work too…because I can’t help myself.
Our town hosted a parade for the 2018 Olympic athletes on Saturday, so I spent the afternoon with my family watching the parade. It was really nice of the town to honor the athletes and so fun to see everyone’s excitement.
Saturday night was spent at my parent’s house, helping my mom cook dinner for some friends and just hanging with everyone for a little while.
It was great to have my brothers Creighton and Red in town, even if it was only for point two seconds. It’s not easy to carve out time to spend with everyone, but I was happy I was able to do so this weekend. We are one of those families that genuinely likes hanging out with each other, so I would say it was a Saturday well spent.
Sunday was back to working on some cool projects and new blog content for HBH. I also put up a fun new giveaway on Instagram, so if you have not already done so, go enter now!
Today is going to be lots and lots of cooking as I am preparing for our next video shoot later this week. Are there any recipes you guys are dying to see made into videos? Let me know!
In the meantime, let’s all agree that steak sandwiches should be on the menu sometime this week. K. Cool. Good.
If you make this Thai Basil Salad Sandwich and love it, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this Steak Sandwich, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. So fun!
Thai Basil Steak Salad Sandwich.
This Basil Steak Sandwich is a terrific variation on the classic, full of delicious Thai flavors, including basil and mango, sandwiched between a soft, crusty bread!
- 2 pounds skirt steak
- 1/4 cup extra virgin olive oil
- 1/3 cup honey
- 1/3 cup low sodium soy sauce or tamari
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 tablespoon chili paste
- 1 toasted baguette, halved and cut into 4-6 pieces
- gingered tahini or mayo, for spreading (optional)
Mango Basil Salad
- 1/3 cup sesame oil
- juice from 2 limes
- 1 tablespoon fish sauce
- 2 green onions, chopped
- 1/3 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1 mango, sliced or chopped
- 2 carrots, shredded
- 2 persian cucumbers, sliced
- 2 jalapeños, sliced
- 1/4 cup roasted peanuts, chopped
1. Add the steak to a ziplock bag, then add the olive oil, honey, soy sauce, garlic, ginger, and chili paste. Seal the bag and marinate 30 minutes or in the fridge as long as overnight.
2. Meanwhile, in a medium to large bowl, combine the sesame oil, lime juice, fish sauce, green onions, basil, cilantro, mangos, carrots, cucumbers, and jalapeños. Toss to combine.
3. Preheat your grill or grill pan to high.
4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
5. Spread the toasted baguette with tahini. Top with sliced steak and salad. Sprinkle with peanuts. Enjoy!
The perfect spring sandwich.
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