Elle Simone Scott
Food Stylist, Culinary Producer, Founder of SheChef
Brooklyn, New York
“Don’t dismiss something because you didn’t grow up eating it or you’ve never seen it before. It’s always important to try new things.”

“No Bahn Mi”: Shiro Miso Flank Steak Lettuce Wraps with Pickled Vegetables

With this creation, Elle Simone Scott plays on the Vietnamese Bahn Mi sandwich. Bahn Mi means “bread” in Vietnamese, but Scott’s twist on the classic dish uses lettuce instead, while keeping the meat and pickled vegetables – hence the name, “No Bahn Mi.”

Serves 4: Two Wraps Per Person


  • 1 cup apple cider vinegar
  • 2 tablespoons sugar
  • 3 teaspoons kosher salt
  • 1/4 cup radishes, cleaned and sliced
  • 1/4 cup carrots, shredded
  • 1/4 cup jalapeño peppers, sliced
  • 1/4 cup red onions, sliced


  • 1/2 cup white miso
  • 1 tablespoon ginger, grated and peeled
  • 2 teaspoons spicy mustard
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 4 tablespoons vegetable oil
  • 2 pounds grass-fed beef flank steak
  • 6 leaves butter lettuce
  • 1/4 cup cilantro for garnish


To make the pickled vegetables, bring vinegar, sugar and 3 teaspoons kosher salt to a boil and whisk until sugar and salt dissolve, about 1 minute. Remove from heat and add all liquid and all vegetables into a sealable container and refrigerate. Can be held up to two weeks.

In a bowl, whisk white miso, ginger, mustard, garlic, 1 teaspoon salt and 2 tablespoons oil until it reaches a paste-like consistency.

Add flank steak to the bowl, making sure both sides are coated with marinade. Cover and refrigerate overnight or at least 30 minutes.

Heat a grill or grill pan and brush with remaining 2 tablespoons of oil. When grill starts to smoke, place steak on and cook 3-5 minutes on each side or until desired doneness. Let rest for 5 minutes and slice against the grain.

Place 3 slices of steak in each lettuce leaf and top with pickled vegetables and cilantro.