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Steak Sandwiches, Cuban (M, TNT)
Source: Unknown
Serves: 4

4 long, thin steaks as tender as possible. You can pound them to make them more tender
1 onion, finely chopped
1 green bell pepper, finely chopped
1 to 2 cloves garlic, mashed
Salt and pepper
1 tablespoon olive oil
1/4 cup olive or other oil for sautéing
1 can potato sticks
1 large or 4 sandwich size Cuban or French breads

Mix together the onion, garlic, the green pepper, salt, pepper, and the 1 tablespoon olive oil and marinate the steaks in this mixture for 1 hour or overnight, refrigerated.

Remove the steaks from the marinade and sauté them in the 1/4 cup oil on high heat rapidly, until browned on both sides. Add the marinade and cook over moderate heat until the onions and green peppers soften and become transparent. Remove the steaks at any time you feel they are done.

Cut the breads lengthwise into sandwich size and make sandwiches with the steaks, the marinade solids with a little of the pan juices and then the potato sticks. They can be enjoyed as is or they can also be toasted in the electric sandwich grill to heat and flatten them a little.

Steaks and Eggs on Horseback (Huevos a Caballo): Prepare the steaks as in the above recipe. Then toast sandwich bread slices and place a steak with its cooked marinade on each slice. Top each with a fried or poached egg and chopped parsley and/or cilantro.

Poster's Notes:
It is the steak sandwich that all Miami loves. The variation of Steaks and Eggs on Horseback (Huevos a Caballo) that follows is often served for breakfast, usually on Sunday, in almost all the Spanish speaking countries.

Posted by Elena Eder

Nutritional Info Per Serving: N/A