Well.. we're not sure if we could come up with anything more delicious than this recipe with our 100% Fullblood Wagyu Skirt Steak. This twist on the Vietnamese classic brings our juicy Wagyu beef together with traditional asian spices and the tang of pickled vegetables, sandwiched between a chewy, crusty baguette for a seriously delicious culinary experience. 

Grilled Wagyu Skirt Steak Banh Mi Sandwich 

Serves 4

Ingredients:

• 1 1/2 pounds Lone Mountain Wagyu Skirt Steak 
• 1 stalk lemongrass
• 1-inch piece of ginger, peeled and coarsely chopped
• 3 Tablespoons fish sauce
• 1 Tablespoon brown sugar
• 1/4 teaspoon ground black pepper
• 1 medium carrot, peeled and julienned
• 1/3 cup white vinegar
• 2 Tablespoons Sugar
• 1 teaspoon granulated sugar
• 1/2 cup mayonnaise
• 1 teaspoon kosher salt
• 1 - 2 Tablespoons Siraracha (or other prepared chili garlic sauce)
•  1 scallion, thinly sliced
• 2 10-inch baguettes
• 1/2 cup fresh cilantro 
• 1/2 English cucumber, thinly sliced
• 1 jalapeño, thinly sliced

Directions:

1. Cut the Skirt Steak into 2-inch long pieces and set aside.
2. Trim the root end of the lemongrass, remove tough outer leaves, cut a 4-inch piece, and coarsely chop.
3. Combine lemongrass, ginger, fish sauce, brown sugar, and black pepper in a 2 cup measuring cup and puree with an immersion blender. Alternately you can you finely chop lemongrass and ginger, then add to a bowl and stir in fish sauce, brown sugar, and black pepper.
4. Spread the marinade all over steaks, cover and let marinate in the refrigerator for 8 hours or overnight.
5. Combine carrot, vinegar, sugar and salt together in a small nonreactive bowl. Set aside to let pickle for at least 2 hours or refrigerated overnight. Drain before using.
6. Prepare the grill for medium-high heat.
7. Brush the cooking grates clean and lightly oil. Grill the steaks over direct heat 3 – 4 minutes per side for medium rare. Transfer steaks to a plate and loosely cover with foil and set rest for 5 minutes. Thinly slice steaks against the grain.
8. Meanwhile, stir mayonnaise, Siracha to taste, and scallion together in a small bowl, set aside.
9. Cut each baguette in half crosswise, you will have four total pieces, then cut split half in half horizontally.
10. To assemble, spread some of the chili mayonnaise on the cut sides of each baguette. Tuck some of the meat into the sandwich and top with some cilantro leaves, a few cucumber slices, a few jalapeño slices, and some drained carrots.

Chow down but first click  to buy.