A Sandwich For A Saturday Afternoon

25 Feb

The secret to this sandwich is the marinade (that was taught to me by a very good friend), so I will get right to it:

Blend the following in a food processor or blender:

-3 gloves of garlic, peeled

-3 leaves of cilantro

– 1 onion (cut in cubes)

– 1/2 cup of Worcestershire sauce

– 1/2 cup of soy sauce

– water if necessary for blending

What you will need to complete your sandwich:

– 2 thin pieces of steak (bistec)

– Two small sub type buns – or fresh rolls, just make sure it’s hard/freshly baked bread

– Swiss cheese, Gouda, or Holandes cheese (any white cheese)

– basil leaves for a bit of added fresh flavor

After you have blended your marinade, place it in a bowl with two pieces of thinly sliced beef (bistec). The best is to marinate it overnight.

When you are ready to cook, take out the meat and marinade and let it sit at room temperature for about 5-10 minutes. Your meat tastes better when it doesn’t go from cold to hot in two seconds.

Place the bistec on your preheated grill – about medium flame for those gas grillers.

I put some of the marinade that was left in the bowl on top of the pieces as they were grilling to add flavor (this does leave a mess in your grill though, beware!).

After the meat has been flipped once, butter your bread (that been cut in half) and stick the pieces cut side down to toast them up a bit. Watch these very carefully. It is best to turn down your heat on one side of your grill so the bread doesn’t turn to charcoal in one minute.

Take off your bread and quickly after your meat should be done. Place your meat on one half of the bread, then add your basil leaves. Place your cheese on the other piece of bread and take a picture! Just kidding, but it’s so beautiful you almost have to!

Then combine your bread pieces to make your sandwich and enjoy.

*This marinade was not originally intended for a sandwich, which means it’s very versatile.


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