Recipe courtesy of Michelle Bernstein
Pan con Bistic: Steak Sandwich
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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
- 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.
