Carne Asada Club House Recipe

Make arepa dough

In a bowl combine the precooked corn masa, salt and warm water. Mix with your hands until a soft, moist dough forms (not sticky). Let rest 5 minutes.

Form and cook arepas

Divide dough into two equal portions. Shape each into a 3-4 inch diameter patty about 3/4 inch thick. Heat a nonstick skillet or griddle over medium heat and brush with a little oil. Cook arepas 5-6 minutes per side until golden brown and a light crust forms. Optionally finish in a 375°F (190°C) oven 8-10 minutes to cook through. Split or slice open and spread butter before assembling.

Toast bread

While arepas cook, toast the sandwich bread slices until golden. Keep warm for assembly.

Marinate steak

Whisk together olive oil, lime juice, minced garlic, cumin, coriander, smoked paprika, salt and pepper in a shallow dish. Add steak and coat both sides. Let marinate at room temperature 15-30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a grill or large skillet over high heat until very hot and brush with oil. Sear steak 3-5 minutes per side depending on thickness for medium-rare to medium. Remove to a cutting board and rest 5-7 minutes, then slice thinly against the grain.

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp (about 4-6 minutes), drain on paper towels and keep warm.

Fry eggs

Wipe skillet and add vegetable oil or butter over medium-low. Crack two whole eggs and cook sunny-side up or to preference until whites are set but yolks still runny, seasoning with salt and pepper. In the same pan, quickly cook the additional egg whites (pour whites and scramble lightly) until set. Keep eggs warm.

Cook potatoes

If using diced fresh potatoes: toss diced potatoes with olive oil, onion powder, paprika and salt. Heat a skillet over medium-high and cook potatoes, stirring occasionally, until golden and tender, about 10-12 minutes. If using frozen fries: cook according to package instructions until crisp.

Finish fries

Keep fries/potatoes hot and crisp for serving alongside the sandwich/arepa.

Blend sauce

In a blender or food processor combine cilantro leaves, Greek yogurt, lime juice, jalapeño, garlic clove, salt and 2 tablespoons water. Blend until smooth and creamy. Add more water by 1 teaspoon increments if you want a thinner, pourable consistency. Taste and adjust salt or lime.

Make pan sauce

After removing cooked steak, wipe pan and return to medium heat. Add butter and minced garlic and sauté 30 seconds. Add beef broth and lime juice, scraping browned bits from the pan. Simmer 1-2 minutes until slightly reduced. Season with salt and pepper and remove from heat. Spoon over sliced steak or use as a dipping sauce.

Assemble each serving using one arepa or toasted bread stack (or both). If making a club-style stack with bread: layer one slice of toasted bread, a smear of cilantro sauce, a piece of lettuce, sliced turkey, half the mozzarella, then another bread slice, a smear of sauce, sliced ham, bacon, sliced steak, tomato slices, remaining cheeses (mozzarella + cotija), a fried egg and top bread slice. Press gently and cut in half.

If serving in arepa: split the arepa and layer in sliced carne asada, a little of the cilantro sauce, turkey or ham if desired, shredded mozzarella, crumbled cotija, fried egg, green onions and a drizzle of the fried steak pan sauce. Serve the other arepa on the side or on top.

Serve each sandwich/arepa with a portion of breakfast potatoes or fries and additional cilantro sauce or hot sauce on the side.