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Grilled Cuban Bistec Sandwich
Submitted by: gr8folks501311
Cuban or Italian bread is toasted, spread with a pureed black bean-lime-cilantro mixture, then topped with tomato slices, strips of grilled beef tenderloin, and onion slices cooked with cumin and chili powder.
Ingredients
- For spiced onions:
- 4 large yellow onions, halved and sliced
- 1 tbsp extra virgin olive oil
- 2 tbsp pear vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp chopped fresh cilantro
- For Black Bean Spread:
- 1 (15 or 19 oz.) can black beans, rinsed and drained
- 1 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 3 green onions, chopped
- 3 tbsp fresh cilantro, chopped
- 1 tsp garlic salt
- For steak:
- 6 (4 oz.) beef tenderloin steaks (cut off any visible fat)
- 2 tbsp Italian dressing
- Salt and pepper
- 4, 6-inch sections from a loaf of Cuban or Italian bread, cut in half lengthwise and toasted
- 2 large tomatoes, sliced
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Method
Place onions, olive oil, vinegar, sugar, salt, cumin and chili powder in a large nonstick skillet. Stir onion mixture and then cover with a lid; cook on low heat for 7 minutes. Remove from heat and stir in cilantro. Keep warm. For black bean spread put all the spread ingredients in a food processor; process with on-off turns until smooth and creamy. Set aside. Preheat grill to medium-high heat. Brush tenderloins with Italian dressing and sprinkle with salt and pepper. Place filets on grill for 2 1/2 minutes per side. Remove from grill and place on cutting board; tent with foil for five minutes. Slice filets across the grain on a slight diagonal. To assemble, spread black bean mixture on cut sides of toasted bread. Place tomatoes on bottom of sandwiches and top with grilled steak and spiced onions. Serve immediately.
Notes: This sandwich comes together quickly. The toasted bread with the black bean spread and the spiced onions are a perfect accompaniment to the grilled beef.
Number of Servings: 4
Submitted by: gr8folks501311 ( See all of gr8folks501311 Recipes )



