Grilled Cuban Bistec Sandwich

Cuban or Italian bread is toasted, spread with a pureed black bean-lime-cilantro mixture, then topped with tomato slices, strips of grilled beef tenderloin, and onion slices cooked with cumin and chili powder.

For spiced onions:

4 large yellow onions, halved and sliced
1 tbsp extra virgin olive oil
2 tbsp pear vinegar
1 tsp sugar
1/2 tsp salt
1 tsp ground cumin
1 tsp chili powder
2 tbsp chopped fresh cilantro

For Black Bean Spread:

1 (15 or 19 oz.) can black beans, rinsed and drained
1 tbsp mayonnaise
1 tbsp fresh lime juice
3 green onions, chopped
3 tbsp fresh cilantro, chopped
1 tsp garlic salt

For steak:

6 (4 oz.) beef tenderloin steaks (cut off any visible fat)
2 tbsp Italian dressing
Salt and pepper
4 6-inch sections from a loaf of Cuban or Italian bread, cut in half lengthwise and toasted
2 large tomatoes, sliced

Place onions, olive oil, vinegar, sugar, salt, cumin and chili powder in a large nonstick skillet. Stir onion mixture and then cover with a lid; cook on low heat for 7 minutes. Remove from heat and stir in cilantro. Keep warm.

For black bean spread put all the spread ingredients in a food processor; process with on-off turns until smooth and creamy. Set aside.

Preheat grill to medium-high heat. Brush tenderloins with Italian dressing and sprinkle with salt and pepper. Place filets on grill for 2 1/2 minutes per side. Remove from grill and place on cutting board; tent with foil for five minutes. Slice filets across the grain on a slight diagonal.

To assemble, spread black bean mixture on cut sides of toasted bread. Place tomatoes on bottom of sandwiches and top with grilled steak and spiced onions. Serve immediately.