Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Tostone Steak Sandwiches
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 sandwiches
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 sandwiches
Ingredients
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Directions
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9m
Easy
CLASS
- Fill a large, deep skillet halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Place a cooling rack over a baking sheet. Fry the tostones in 2 batches for about 2 minutes per side, or according to package directions. Drain on the cooling rack.
- Dice the sirloin (do this when it's cold right out of the refrigerator so it's easier to cut into small pieces). Place the steak in a medium bowl. Add the onion and mojo sauce and toss. Season generously with salt and pepper.
- Mash the avocado, lime juice and a pinch of salt together in a large bowl. Set aside.
- Heat a medium cast-iron skillet over medium-high heat. Add the olive oil. Use a slotted spoon to transfer the steak and onions to the skillet, leaving the liquid in the bowl. Sear the steak until the exterior is seared, 2 to 3 minutes. Add the reserved mojo to the pan and cook until steak and onions are browned and caramelized, 3 to 4 minutes more. Turn off the heat, then season with salt and pepper.
- The tostones will vary in size, so match up sets of two that are approximately the same. Spread a thin layer of avocado on one side of the tostones.
- Build sliders by layering one tostone with steak, pico de gallo, a pinch of potato sticks and cilantro and top with a second tostone that is about the size of the first. Repeat with remaining tostones.
