Baking Tools and Simple Ingredients - Close-Up

Grilled Lemongrass Steak Sandwich

on ACE Bakery White Baguette

Ontario Lemongrass Steak on ACE White Baguette

Grand prize winner or ACE Bakery's Canada's Best Sandwich contest, Thuy Nguyen Crawford of Burlington, ON, says: “I developed this recipe as a result of our long evenings at my eldest son's baseball games. Family dinners together are very important, and I didn't want our long evenings to keep us from eating well together. I hope you enjoy this recipe as much as my family does.” Extra aioli will keep in the refrigerator for up to 3 days.

Serves: 4


  • 2 large garlic cloves, finely minced
  • 3 Tbsp (45 mL) fresh minced lemongrass
  • 4 Tbsp (60 mL) fish sauce
  • 2 Tbsp (30 mL) honey
  • 1 red Thai chili, finely minced
  • 16 oz sirloin steak cut 2 inches (5 cm) thick (choose a high-quality steak with lots of marbling) 
  • 1 ACE Bakery White Baguette
  • Spicy Garlic Aioli (see below)
  • Asian Coleslaw (see below)

Spicy Garlic Aioli

  • ½ cup (120 mL) mayonnaise
  • 1 Tbsp (15 mL) Sriracha (increase or decrease based on your desire of spiciness)
  • 1 small garlic clove, finely minced
  • 1 tsp (15 mL) fresh lemon juice

Mix all the ingredients together well.

Asian Coleslaw

Prep 4 hours (or overnight) before you are ready to assemble the sandwich. 

  • 3 Tbsp (45 mL) white distilled vinegar
  • 4 Tbsp (60 mL) fish sauce
  • 2 Tbsp (30 mL) sugar
  • 1 garlic clove, finely minced
  • ½ cup (120 mL) fresh cilantro, chopped in 1-inch (2.5-cm) lengths 
  • 1 red Thai chili thinly sliced (increase or decrease based on your desire of spiciness)
  • 3 cups (720 mL) shredded green cabbage
  • 1 cup (240 mL) peeled shredded carrots 
  • 1 small Vidalia onion, thinly sliced to make ½ cup (120 mL)


  1. Mix the fish sauce, vinegar, sugar and garlic together until the sugar is dissolved. Combine the remaining ingredients together and mix well. Pour the vinaigrette over the coleslaw mixture and toss.
  2. In a container large enough to hold the steak, mix the garlic, lemongrass, fish sauce, honey and chili. Roll the steak in the marinade and marinate for at least 3 to 4 hours (or overnight) in the refrigerator. Preheat BBQ or grill pan so that it is hot.
  3. Grill the steak to your desired doneness, approximately 3 to 4 minutes per side for medium rare. Let the steak rest for 10 minutes.
  4. Cut the baguette into 4 equal portions. Slice the baguette pieces lengthwise, but not all the way through, and grill for about 1 minute until toasted. Slice the steak ⅛ to ¼ inch (0.3 to 0.6 cm) thick, against the grain.
  5. Spread the Spicy Garlic Aioli on both top and bottom sides of the baguette portions. Layer the sliced steak on and then top with the Asian Coleslaw.

This recipe is from ACE Bakery.