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Cuban-Style Steak Sandwich
Prep and Cook Time: 18 minutes
Yield: Makes 4 servings
Ingredients:
1-1/2
pounds round tip steaks (thinly sliced sandwich steaks)
3
tablespoons olive oil, divided
1
tablespoon lime juice
1-1/2
teaspoons minced garlic
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon black pepper
1
large onion, cut in half and thinly sliced
4
hoagie or submarine sandwich rolls (8 inches), split
Lettuce leaves
1
tomato, sliced
Preparation:
1.
Cut steaks into 3- to 4-inch pieces. Combine steaks with 2 tablespoons oil, lime juice, garlic, thyme, salt and pepper in shallow dish; toss to coat.
2.
Heat skillet over high heat 1 minute. Cook steaks in 2 batches, 1-1/2 minutes per side. Remove from pan and cover to keep warm.
3.
Add remaining 1 tablespoon oil and onion to skillet. Cook 3 minutes or until tender and lightly browned. Fill rolls with lettuce, tomato, steak and onion.
Serving Suggestion
To complete this meal, serve a quick dessert of pound cake topped with canned tropical fruit salad or ready-to-eat pineapple spears from the supermarket produce section.
Nutritional Information:
| Serving Size: | |
| Sodium | 962 mg |
| Protein | 51 g |
| Fiber | 5 g |
| Carbohydrate | 82 g |
| Cholesterol | 84 mg |
| Total Fat | 21 g |
| Calories | 734 |
Dietary Exchange:
| Meat | 4 |
| Vegetable | 1 |
| Starch | 5 |
| Fat | 3 |
This recipe appears in:
Island
