Pan con bistec (kubанisches Steak-Sandwich nach Miami-Art)

Zutaten

• 2 palomilla steaks ((top sirloin steaks))
• 1/2 cup mojo marinade ((or use storebought))
• 1 teaspoon complete seasoning
• 1/2 teaspoon garlic powder
• Salt to taste*
• 2-3 tablespoons neutral oil (for pan frying)
• 1/2 medium white onion (sliced thin)
• 6-inch Cuban bread loaf (cut lengthwise)
• 1/2 cup storebought potato stix

Zubereitung

1. 1

   If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.

2. 2

   In a shallow dish, add the steaks. Pour the mojo marinade and season with complete seasoning and garlic powder on both sides. Salt and pepper to taste.

3. 3

   Marinate at room temperature for at least 20 minutes but no more than 3 hours.

4. 4

   In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.

5. 5

   Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.

6. 6

   Layer the steak, onions, and a generous handful of potato sticks inside a lengthwise-cut loaf of Cuban bread. Press the top gently, serve, and enjoy while it’s still warm.