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Salsa Criolla Steak Sandwich
Salsa Criolla Steak Sandwich
Ingredients
4 Turano French Rolls, toasted
1 bell pepper
1 poblano pepper
½ red onion, peeled, small diced
2 green onions, sliced thin
2 cloves garlic, minced
2 tbl. white wine vinegar
2 tsp. vegetable oil
1 tbl. tomato paste
¼ tsp. ground cumin
1 tsp. dried oregano
1 tsp. smoked paprika
¼ tsp. chili flake
1 tsp. honey
¼ cup olive oil
Salt to taste
2 tbl. oil
1.5 lb. skirt steak
Salt and pepper to taste
Directions
Either on a broiler pan in the oven or over a gas cook top, roast the poblano and bell pepper until evenly charred. Place in a covered bowl and let cool 5-10 minutes.
Under running water, peel charred skin from peppers. Remove stem and seeds, then dice both.
Mix peppers with red onion, green onions, garlic and vinegar.
In a small pot over medium-low heat, heat oil.
Add tomato paste, ground cumin, oregano, paprika, chile flake and honey. Cook for10-15 minutes, stirring occasionally. Let cool slightly.
Add tomato paste mixture to pepper mixture. Add olive oil and stir to combine.
Preheat grill over medium-high heat.
Season steak, brush with oil, then grill to desired doneness.
Let steak rest 5 minutes, then slice thinly.
Top French roll with steak and salsa, then serve.
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