Carne Asada Sandwiches With Chipotle Mayonnaise |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A spicy take on your standard steak sandwich. Ingredients:
1 red onion, thinly sliced |
1/4 cup red wine vinegar |
3 cloves garlic |
2 teaspoons salt |
2 tablespoons lime juice |
2 tablespoons olive oil |
2 lbs round steaks (1/4 - 1/3 inch thick, can use flank or skirt steak as well) |
1/2 cup regular mayonnaise or 1/2 cup light mayonnaise (i use hellman's light mayo) |
1 tablespoon pureed canned chipotle chile in adobo (you can usually find this in the ethnic aisle of a larger grocery store) |
6 hard rolls or 6 focaccia bread or 6 other buns |
2 avocados, halved,pitted,peeled,thinly sliced |
Directions:
1. Rinse the onion slices in a strainer under cold running water.
2. Pat dry; place in a bowl.
3. Cover with the red wine vinegar.
4. Set aside for 30 minutes or up to 2 hours.
5. Pound the garlic with salt, using a mortar and pestle, to make a paste.
6. Add 1 tablespoon of the lime juice and incorporate it into the garlic.
7. Slowly add the olive oil, stirring with the pestle to incorporate it.
8. (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
9. Season with salt.
10. Turn the meat over and do the same with the other side.
11. Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
12. Grill or fry the beef over high heat, 3 minutes.
13. Turn; cook to medium rare, 1-2 minutes.
14. Set aside.
15. Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
16. Arrange the avocado slices on the top half of the roll; top with a few onion rings.
17. Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
18. Add the bottom half of the roll; press gently to compact everything together.
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