Recipe courtesy of Michelle Bernstein
Pan con Bistic: Steak Sandwich
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 53
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 36
- Cholesterol
- 82
- Sodium
- 952
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.