Cuban-Style Steak Sandwich
Prep and Cook Time 18 minutes
Makes 4 servings
|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 black pepper|
|1||large onion, cut in half and thinly sliced|
|4||hoagie or submarine sandwich rolls (8 inches), split|
- 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.
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.
|Total Fat||21 g|
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