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Grilled Steak and Bean Sandwiches

Photo: Thomas J. Story

Total time 1 hr, 15 mins
Yield

Serves 4

At Contimo Provisions, a Napa Valley food truck, chef-owners Ryan Harris and Kevin Folan bring fine-dining creds and from-scratch components to their craft. For this much-loved sandwich, they pile grilled steak and homemade pico de gallo into sandwich rolls. Their bean spread takes it to the next level--although they use freshly simmered Rancho Gordo dried beans, this simpler version using canned pintos or pinquitos (as well as store-bought salsa) also delivers lots of flavor.

Ingredients

  • STEAK AND SANDWICHES
  • 1 1/2 pounds skirt steak, fat trimmed
  • 1 large garlic clove
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 bolillo* rolls or other sandwich rolls such as ciabatta, each about 4 oz.
  • 1 cup loosely packed cilantro sprigs
  • SALSA
  • 1 1/2 cups fresh salsa
  • Zest and juice of 1 lime
  • BEAN SPREAD
  • 1/2 teaspoon ground cumin
  • 1 small garlic clove
  • 1 can (15 oz.) drained, cooked pinquito or pinto beans (plain or with added seasonings)
  • 1/4 teaspoon red chile flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice

Nutrition Information

  • calories 710
  • caloriesfromfat 31 %
  • protein 48 g
  • fat 25 g
  • satfat 6.9 g
  • carbohydrate 71 g
  • fiber 4.5 g
  • sodium 1552 mg
  • cholesterol 76 mg

How to Make It

  1. Prepare steak: Pound garlic, salt, and pepper into a paste, using a mortar and pestle. Add oil and smear all over steak. Cut steak into 5- to 6-in. pieces and set aside.

  2. Make salsa: Combine ingredients and set aside.

  3. Make bean spread: Toast cumin in a small frying pan over medium heat until fragrant, 1 to 2 minutes. With motor running, drop garlic into food processor to mince. Add beans, cumin, chile flakes, oil, and lemon juice; whirl until smooth (mixture will be thick). Set aside.

  4. Heat a grill to high (450° to 550°). Grill steak, turning once, until done the way you like, 5 to 6 minutes for medium-rare. Transfer to a board. Crisp rolls on grill, turning often, about 1 minute; set on board.

  5. Drain salsa and add 2 tbsp. liquid to beans. Split rolls and smear cut sides with bean spread. Slice steak across the grain, pile into rolls, and top with salsa and cilantro.

  6. *Find at well-stocked grocery stores and Latino markets.

Recipe adapted from Contimo Provisions, food truck in Napa Valley