Sabrina Soto's Pan con Bistec
Cuban Steak Sandwich
Pan con Bistec Recipe: This Cuban steak sandwich makes for a satisfying dinner without breaking the bank.
- 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)
Sabrina Soto Gets Cooking - 1
6 1/2-pound Top Round Steaks
Salt and Pepper
2 cloves Garlic (chopped)
juice of 2 Limes
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.
3 tablespoons Olive Oil
1 medium Onion (finely chopped)
1 tablespoon Butter
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.
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.