Remove steaks from marinade, reserving the marinade. In a skillet over high heat, add the oil and once hot, brown the steaks, about 2 minutes per side. Remove steaks and set aside. In the same pan, add the marinade, onion and pat of butter, and cook until the onions soften.
3 tablespoons Parsley (finely chopped) 6 small Cuban Loafs (sliced in half)
Trim the steak to the bread, if necessary. Place the steaks, marinade and parsley on a loaf of cuban bread and serve with a mojito or Cuba Libre.
Helpful Tips: 1. This “Pan Con Bistec” sandwich is different than a Cuban sandwich, which traditionally is made with ham, pork, pickles, Swiss cheese and mustard. 2. Use leftover steak or a cheaper cut of meat for this sandwich, if you like.