Churrasco - Steak Sandwich
Serves 2
½ pound beefsteak meat
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon cumin
1 small fresh aji or jalapeno pepper, deseeded and finely chopped
4 large slices of Pullman or firm sandwich loaf bread
1 tablespoon olive oil salt, to taste
freshly ground pepper, to taste
Slice the meat very thin (1/8 thick). Mix the vinegar, garlic, cumin, and pepper and marinate the meat in the mixture for at least 1 hour. Remove the crusts from the bread slices. Spread the oil on a very hot griddle, and toast the bread on both sides. Then saute the meat on the hot griddle for just a min. or two, adding the remaining marinating juices at the end. Do not overcook the meat; it will be done quickly because its sliced so thin. Assemble the sandwich, picking up all the juices from the griddle. Cut the sandwich into six bite-sized morsels and serve immediately.
Serves 2
½ pound beefsteak meat
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon cumin
1 small fresh aji or jalapeno pepper, deseeded and finely chopped
4 large slices of Pullman or firm sandwich loaf bread
1 tablespoon olive oil salt, to taste
freshly ground pepper, to taste
Slice the meat very thin (1/8 thick). Mix the vinegar, garlic, cumin, and pepper and marinate the meat in the mixture for at least 1 hour. Remove the crusts from the bread slices. Spread the oil on a very hot griddle, and toast the bread on both sides. Then saute the meat on the hot griddle for just a min. or two, adding the remaining marinating juices at the end. Do not overcook the meat; it will be done quickly because its sliced so thin. Assemble the sandwich, picking up all the juices from the griddle. Cut the sandwich into six bite-sized morsels and serve immediately.
