Cuban Steak Sandwiches Done on the Grill
Cuban Steak Sandwiches Done on the Grill
Marinate a small flank steak (about 1 - 1 ¼ lbs) in a mixture of 3 T fresh lime juice, 2 T olive oil, 3 good sized cloves garlic (minced), 2 t dried oregano, and a splash or two of hot pepper sauce in a glass dish or resealable plastic bag (turning to coat) for 30 minutes to no more than 2 hours before grilling.
When ready to grill, discard marinade, sprinkle steak with salt, fresh ground black pepper and cumin (to taste).
Grill over medium-hot coals until done. For medium-rare it should be 4 - 6 minutes per side. Remove from heat and "tent" with foil for 5 minutes to allow juices to set. Carve into thin slices - carving crosswise.
Serve on toasted Cuban bread, English muffins, etc.
Top with a mixture of ¼ c mayo, 1 T finely diced pimiento or roasted red peppers, 1 t tomato paste, a squeeze of fresh lime juice, a splash or two of hot pepper sauce, 1 T olive oil. If desired you can add a spoon of drained capers. This mixture should be made while your steak is marinating and refrigerated.
Serve with a salsa of choice.
|
Linear Mode
