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
1-1/2
teaspoons minced garlic
1/2
teaspoon dried thyme leaves
1/4
teaspoon black pepper
1
large onion, cut in half and thinly sliced
4
hoagie or submarine sandwich rolls (8 inches), split
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