Sandwich Con Bistec Cuban Style Recipe
Make Sandwich Con Bistec Cuban Style Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Steak
For the Pickled Onions (Encurtidos)
For the Sandwich Assembly
Optional Garnish
Method
For the Steak
Prepare and marinate steak
Trim any excess fat from the steak. If slices are thick, slice across the grain into thin strips about 1/8–1/4 inch thick. In a bowl combine lime juice, orange juice, 2 tbs olive oil, minced garlic, cumin, oregano, 1 tsp salt and 1 tsp black pepper. Add steak strips and turn to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours (if refrigerated, bring to room temp 20 minutes before cooking).
Cook steak
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and swirl. Drain steak from excess marinade and add in a single layer (work in two batches if needed). Sear without moving 1–2 minutes until deeply browned, then flip and cook another 1–2 minutes until just cooked through (medium). Remove to a plate and let rest 5 minutes. Slice any larger pieces thinly against the grain if necessary.
For the Pickled Onions (Encurtidos)
Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1 cup vinegar, 1 cup water, 1 tbs sugar, 1 tsp salt and 1/2 tsp dried oregano. Heat just until sugar and salt dissolve (do not need to boil). Pour the hot brine over the onions, stir to combine, press the onions down so they are submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best after 1 hour). These can be made a day ahead.
For the Sandwich Assembly
Preheat a sandwich press or griddle over medium heat. If using an oven-safe skillet, you can press with a heavy pan.
Prepare rolls
Split the rolls horizontally. Spread about 1 tsp mustard on the bottom half of each roll and 1/2 tbs mayonnaise on the top half, if using. Layer 2 slices Swiss cheese on the bottom, followed by a generous portion (about 1/4 lb / quarter of cooked steak per sandwich) of the sliced steak, 2 pickle slices, and a few tablespoons of drained pickled onions. Top with remaining Swiss cheese and close the roll.
Butter the outside of each roll lightly (about 1/2 tbs per outside surface) so both top and bottom are buttered for toasting.
Toast/press sandwiches
Place sandwiches on the preheated press or griddle and press firmly. Cook 3–5 minutes until bread is golden and crisp and cheese is melted. If using a skillet and heavy pan, flip after 2–3 minutes and press, cooking an additional 2–3 minutes. Remove and let rest 1 minute, then slice each sandwich in half.