To celebrate August Sandwich Night we turn to the grill and one of our favorite grill masters, Christie at Girls Can Grill.  She created a delicious marinade for Aussie Grassfed Flat Iron and paired it with fresh and pickled veggies to create this beautiful Bahn Mi style sandwich.  Fire up your grill and give this one a try to end the summer in style.

Visit Christie at Girls can Grill and follow her on Instagram, Facebook, and Twitter for daily grilling inspiration.

Here is her recipe and tips for this great sandwich.

Grilled Aussie Grassfed Beef Bahn Mi Sandwiches – Recipe and Photos by Girls can Grill

Check out the video recipe here.

Flavor has no boundaries when you combine Asian marinated tender Aussie grassfed beef with pickled carrots and sriracha mayo to create this grilled beef banh mi sandwich.


1 1/2-2 pounds Aussie grassfed beef flat iron steak

Marinade + Sauce

1/3 cup water

1/4 cup sugar

1/4 cup ketchup

1/4 cup hoisin sauce

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

1 tablespoon sweet chili sauce

2 teaspoons sesame oil

2 teaspoons vegetable oil

3 cloves garlic, minced

1 teaspoon red pepper flakes

Sandwich Fixings

6 baguette rolls

Sriracha mayo

Pickled carrots

Cucumber slices

Cilantro leaves

Jalapeno or Fresno pepper slices

Pickled Carrots

1/2 cup water

2 tablespoons white vinegar

1 tablespoon sugar

pinch of salt

1 carrot julienned

Sriracha Mayo

1/2 cup mayonnaise

1 teaspoon sriracha

pinch of salt


  1.  In a medium bowl, combine the water, sugar, ketchup, hoisin, vinegar, soy sauce, chili sauce, sesame oil, vegetable oil, garlic and red pepper flakes. Pour half of it in a zip-top bag. Save the other half for later.
  2. Place the beef in the bag. Massage, seal and refrigerate for at least 6 hours. Make the pickled carrots and sriracha mayo (see below)
  3. Just before grilling the meat, place the reserved marinade in a saucepot. Heat over medium heat until it thickens.

4.  Heat the grill to medium-high. Grill steak for 5 minutes.

5.  Flip. Brush with the thickened sauce. Grill 3 more minutes. Flip and coat with more sauce. Grill 2 more minutes.

6.  Remove from grill. Let rest 5-10 minutes. Slice against the grain.

Pickled Carrots

Heat the water, vinegar, sugar and salt in small saucepot. Remove from heat. Add the carrots and let steep 30 minutes. Refrigerate until ready to use.

Sriracha Mayo

Combine ingredients in a small bowl. Refrigerate until ready to use.


Spread sriracha mayo on the baguettes. Top with sliced beef, pickled carrots, cucumber slices, cilantro leaves and pepper slices.



Unlike flank and skirt steaks, the flat iron cut comes from the shoulder of the cow, instead of the belly. You’re probably familiar with chuck beef. It’s most popularly used in burgers. The flat iron comes from this same area.

The Aussie grassfed beef flat iron that I used for this recipe is a leaner cut with gentle marbling. When combined with my banh mi marinade, it’s super tender, making it perfect for sandwiches or tacos.


This Recipe Sponsored by Aussie Beef and Lamb

This Recipe Sponsored by Aussie Beef and Lamb

For more information on Aussie Grassfed Beef visit True Aussie Beef and Lamb.


Christie Van Owen

Christie Van Owen

Girls Can Grill

Christie has been a part of the cooking world for years and has won numerous cooking competitions. She launched Girls Can Grill in 2015 as a way to motivate women to grab hold of the tongs. Through the site and the social media community, girls and guys come to Girls Can Grill for tips, recipes and fun BBQ banter. Kristi has traveled the world and learned grilling techniques in Asia, Europe, Central America and throughout the United States. While living near Austin, Texas, she realized that grilling had become her way of life. She is now a certified barbecue judge for KCBS, competes on the barbecue circuit and develops great recipes all occasions.

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