Pan con Bistec

Name: Pan con Bistec (Steak Sandwich)
Yield: Serves 4
Cuisine: Cuba
Ingredients: 2 teaspoons minced garlic (1 to 2 cloves); 4 thin beef breakfast steaks; ⅓ to ½ cup mayonnaise; 4 to 8 leaves iceberg or romaine lettuce; 2 loaves Pan Cubano (Cuban Bread) or French bread; 2 loaves Pan Cubano (Cuban Bread) or French bread; Salt and freshly ground pepper to taste; 1 to 2 tablespoons olive oil; ¼ cup fresh lime juice; Salt and freshly ground pepper to taste; Salt and freshly ground black pepper to taste; ¼ cup finely chopped red onion; Salt and freshly ground black pepper to taste; 4 to 8 leaves iceberg or romaine lettuce; 4 to 6 ripe plum tomatoes, thinly sliced

Steak Sandwich

Preparation info

Serves
4

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Hearty steak sandwiches like this are standard fare at loncherias (lunch counters) in Miami and Tampa. Beef is harder to come by in Cuba, so in Havana a pan con bistec is a special treat.

Ingredients

4 thin beef breakfast steaks
2 teaspoons minced garlic (1 to 2 cloves)

Americas
Cuba
Havana
Sandwich
Lunch
Caribbean

Method

Pound the steaks and marinate them with the garlic, lime juice, and salt and pepper for at least 30 minutes. Pat them dry with paper towels and brush them with the oil. Pan-fry the steaks in a hot skillet or grill them over hot coals for 2 to 3 minutes on each side, until browned and cooked to taste.

Trim the ends off the bread loaves, then cut the loaves into 6-inch sections. Split eac