Cuban-Style Steak Sandwiches
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Cuban-Style Steak Sandwich
Prep and Cook Time 18 minutes
YIELD Makes 4 servings
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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:
- 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.
- 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.
- 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.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| 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 |
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