Cuban Steak Sandwich
ingredients
ingredients
method
step-by-step directions

Sabrina Soto's Pan con Bistec

  • 6 1/2- pound Top Round Steaks
  • 2 cloves Garlic (chopped)
  • 3 tablespoons Olive Oil
  • 1 tablespoon Butter
  • juice of 2 Limes
  • 1 medium Onion (finely chopped)
  • 3 tablespoons Parsley (finely chopped)
  • Salt and Pepper
  • 6 small Cuban Loafs (sliced in half)
step-by-step directions
  • Pound steaks on both sides until super thin.  Place steaks in a shallow dish. Season with the salt, pepper, garlic, lime and marinate for about an hour. 
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals
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