Pan con Bistic: Steak Sandwich (Michelle Bernstein) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
salt and freshly ground black pepper |
4 (6 ounce) churrascos (strip steaks) |
1 spanish onion, julienne |
1 lime, juice only |
1 large cuban bread or wide baguette, sliced in half |
2 tablespoon mayonnaise |
1 beefsteak tomato, sliced thinly |
2 cups iceberg lettuce, julienne |
1 cup canned shoestring potatoes |
Directions:
1. On a griddle or saute pan, heat oil on medium high heat. Season steak and saute for 6 to 8 minutes flipping constantly. Add the onion the last minute of cooking into the same pan. Add lime juice and remove from the heat. Split the bread lengthwise and cut into 4 pieces. Coat bread pieces with mayonnaise on the top side. On the bottom side, layer tomatoes, lettuce, steak, onions, and shoestring potatoes. Serve hot.
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