What's for Dinner Wednesday's~

This dish was actually supposed to be for another night, but since last night's soup did not make it into the crock pot in time we improvised.  Another great thing about meal planning, we had everything for another dish on hand.

Banh Mi-Style Roast Beef Sandwiches

Serves 4

Cooking Light Gluten Free Cookbook

Ingredients:

1/8 tsp kosher salt

1/8 tsp freshly ground black pepper

3/4 pound flank steak, trimmed

2 TBS rice vinegar

1 TBS fish sauce (such as Thai Kitchen)

1 TBS lower-sodium soy sauce (make sure it is gluten free)

1 1/2 tsp sugar

1 jalapeno pepper, thinly sliced

1 C matchstick-cut carrots

1/2 C thinly sliced radishes

1 (7.5 oz) gluten-free baguette, halved lengthwise and toasted

1/2 C fresh cilantro leaves

Directions:

1.  Heat a large cast-iron skillet (or any skillet) over medium-high heat. Sprinkle salt and pepper evenly over steak (hubby was a little more generous with the seasonings).  Add the steak to pan; cook 5 minutes on each side or until desired degree of doneness.  Remove steak from pan; let stand 5 minutes.  Cut steak diagonally across grain into thin slices.

2. While steak cooks, combine vinegar and next 4 ingredients in a medium bowl.  Combine carrots and radishes in a medium bowl; add 1 TBS vinegar mixture, tossing to coat.  Let vegetable mixture stand 5 minutes.  Add steak to remaining 5 TBS vinegar mixture; toss well to coat.

3 Arrange steak on bottom half of bread; top with vegetable mixture and cilantro.  Top with top half of bread; cut into 4 equal pieces.

So yummy!  You could easily stretch this to serve 8 as the 4 were huge!!

Enjoy!