Steak Sandwich
1 churrasco steak pounded a little
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SazĆ³n completa, to seasonĀ
Kosher salt
freshly ground black pepper
2 tablespoons mayonnaise
beef steak tomatoes, sliced 1/3 inch thick
olive oil
1 cup shredded iceberg lettuce
1 roasted jalapeƱo, skin removed, seeds removed, sliced thin
3 ounces Manchego cheese, sliced thin
Cuban bread, cut in 3rds and split in halfĀ
1 tablespoon butter
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Prepare the tomatoes by placing them on a parchment paper lined sheet tray.Ā Drizzle with olive oil and season with salt and pepper.Ā Roast for 5-8 minutes or until slightly dried around the edges but juicy in the center.
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Pound the churrasco lightly and season with sazon compete, Kosher salt and pepper.Ā Grill or cook medium rare in a grill pan that has been drizzled with olive oil.
Spread the mayonnaise on the bread.Ā Top with the steak, cheese, jalapeno and tomatoes.
Heat the butter in a large sautƩ pan and place the sandwich in the warm butter and press lightly for about 2 minutes over medium-low heat, flip and repeat.
Fill with the lettuce and serve.
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