Spicy - Steak Sandwich Recipe

Marinate the steak

Pat the steak dry. In a bowl combine 2 tbs olive oil, lime juice, soy sauce, 2 tsp minced garlic, cumin, smoked paprika, crushed red pepper, 1 tsp salt and 1 tsp black pepper. Add the steak and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Cook the steak

Remove steak from fridge 15 minutes before cooking. Heat a heavy skillet or grill pan over high heat until very hot. Add a thin film of oil if pan requires. Sear steak 3–4 minutes per side for medium-rare (adjust time for thickness). Use an instant-read thermometer if available (medium-rare 130–135°F / 54–57°C). Transfer steak to a cutting board and rest 8–10 minutes before slicing thinly across the grain.

While the steak marinates or rests, peel and thinly slice the yellow onion. Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium heat. Add the sliced onions, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until onions are soft and golden, about 10–12 minutes. If desired, stir in 1 tsp balsamic vinegar in the last minute for sweetness and color. Keep warm.

Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Pour vegetable oil into a medium skillet to a depth of about 1/4 inch and heat over medium-high until shimmering but not smoking. Fry plantain slices in batches, 1–2 minutes per side, until caramelized and deep golden. Transfer to paper towels and sprinkle lightly with a pinch of salt. Keep warm and drain excess oil.

Rinse 1 cup rice under cold water until water runs clear. In a small pot bring 2 cups water, 1/2 tsp salt and 1 tsp butter or oil to a boil. Add the rice, stir once, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Make the avocado topping: halve and pit the avocado into a bowl. Mash with 1 clove grated garlic, 1/2 tbs lemon or lime juice, 1/4 tsp salt and 1/4 tsp black pepper until slightly chunky. Taste and adjust seasoning.

Prepare garlic toast: preheat a skillet or grill pan over medium heat. Spread 2 tbs butter on both sides of bread slices (or lightly on one side). Toast the bread until golden and crisp, about 2–3 minutes per side. While still warm, rub the cut surface of an extra garlic clove across each toast slice for extra garlic flavor if desired. Alternatively, spread a little of the mashed avocado onto the toast.

Slice the rested steak thinly across the grain. Warm rolls briefly in oven or skillet if desired. On the bottom half of each roll lay a generous portion of sliced steak, spoon some sautéed onions over the steak, add a few slices of maduros on the side or directly into the sandwich for sweet contrast, and add a scoop of mashed avocado or spread on the garlic toast. Spoon a bit of cooked rice on the side of the plate (or add a small portion inside the sandwich if you prefer a heartier bite).

Finish with hot sauce to taste, optional pickled jalapeño slices and a sprinkle of chopped cilantro or parsley. Place top roll and press gently. Serve immediately with remaining maduros and rice on the side.