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Old 12-03-2014, 09:58 PM
 
Location: Whispering pines, cutler bay FL.
1,912 posts, read 2,728,922 times
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Thin sirloin or eye round, very thin, steaks, as thin as your butcher can get them. Then pound these suckers even more until they are Philly steak thin. Marinate them in with one huge red onion sliced pepper thin about 8 big cloves of garlic smashed is fine, about the juice of five juicy limes and about a generous sprinkling of Badia complete seasoning or adobe seasoning. Let rest in a a freezer bag in the fridge for at least two hours no more then four.

The bread part, Cuban bread if you can get it, halved. If not soft bread in the middle not too hard on the crust.

Spread whole grain mustard, mayo, sliced ripe tomato and shredded lettuce. I sprinkle a tiny bit of lime juice.

You have essentially cooked the meat in lime juice so a very quick sear on both sides and then slap the steak onto the bread and it is complete.


My men eat this up and assemble thier sandwiches, one adds non traditional Swiss cheese the other one adds pickles. I eat mine like I have mentioned.
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Old 12-04-2014, 11:29 AM
 
7,672 posts, read 12,721,543 times
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I have to try your version one day. I make my Cuban steak sandwiches like they do in the Cuban bakeries back in Miami. I always ordered this with a batido de mamey.

Another version:

Slice thinly a lot of onions, caramelize them slowly in lots of butter. Set aside.

Thin sirloin steaks, sprinkled liberally with salt, pepper and Badia onion powder. Then you pound them thin. Open a jar of potato sticks, set aside. Slice pickles, optional. Halve a few limes. Have onions ready.

Heat up panini press. (*see below for another method I used when I didn't have my press)

Slice a cuban bread lengthwise. Brush outside with melted butter, sprinkle with garlic salt.

In a very hot pan, pour olive oil and sear steaks on both sides. Remove from heat. Squeeze lime on sizzling steaks, place on bread. Sprinkle on potato sticks, add optional pickles and onions then close up sandwich and press till thin and crispy in press. Serve.

*You can wrap two bricks in foil. In a hot dry pan, place sandwich in pan, press down with foiled bricks for a few minutes, flip sandwich and press other side with brick. Serve.
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