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Marinated Steak Bánh Mì with Fifth Moon Grüner Veltliner

Serves 4
ACTIVE TIME 35 minutes
TOTAL Time 4 hours 45 minutes

The Dish

Crusty bread, brightly pickled charred vegetables, creamy mayo, and a juicy marinated steak — all the elements of the perfect sandwich, only made better when served on a patio with a glass of red wine. Wine and steak are such a classic combination, and this vegetable-filled steak sandwich is a lively meal. The lemongrass marinade infuses the steak and compliments the light tannins, pulling the more subtle notes out of the wine with every bite. Enjoy as a hearty lunch or a simple dinner with friends.

The Wine – Fifth Moon Grüner Veltliner

Primarily fermented in stainless steel, this year, we also integrated a Stockinger barrel, which made up 5% of the blend, to add structure, depth, and charm. You would never guess there is any oak on this wine. The impact of this addition, however, takes the flavors to a whole new level. Grapefruit, white nectarine, lime blossoms, and subtle notes of white pepper lead into a lean yet structured mid-palate. Notes of wasabi and flint finish clean with a vein of cleansing acidity.



      • 2 garlic cloves
      • 1 (4 inch) stalk of lemongrass
      • ¼ cup olive oil
      • 2 Tbsp rice vinegar
      • 2 Tbsp soy sauce
      • 1 Tbsp toasted sesame oil
      • 1 tsp hot sauce


Banh Mi

      • 1 (1 lb) skirt steak or marinating steak
      • 4 long crusty buns (or baguette cut into 4)
      • 1/4 cup mayonnaise
      • Pickled carrot and fresh bell peppers
      • Arugula and fresh mint to taste


  1. Crush the garlic and finely mince. Slice the lemongrass in half and finely mince.
  2. In a small bowl, whisk together the garlic, lemongrass, half the olive oil, rice vinegar, soy sauce, sesame oil, and hot sauce.
  3. Pat the steak dry and place it in a resealable bag. Pour the marinade into the bag and seal tightly, removing as much air as possible. Rub the steak in the bag to ensure it is evenly coated in the marinade. Place the steak in the fridge for at least 4 hours or overnight, turning it over once to ensure it evenly soaks in the marinade.
  4. Heat a frying pan over medium-high heat or heat a grill to high. Remove the steak from the marinade and sear for 2 to 3 minutes per side until browned and caramelized. Remove from the pan and let rest on a cutting board for 10 minutes before carving into thin strips on the diagonal.
  5. While the frying pan or grill is still hot, cook the pickled carrots and strips of bell pepper to give a quick char. Cut the buns or baguette pieces in half, brush the insides with the remaining olive oil, and place cut-side down on the frying pan for about 30 seconds.
  6. Place each bun on a serving plate, spread it with aioli, and add sliced steak and vegetables. Top with arugula and fresh mint, and serve immediately.


The steak will keep separately in an airtight container for up to 5 days; once assembled, the Banh Mi is best enjoyed the day it’s made.

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