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.
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
1 1/2 cups fresh salsa
Zest and juice of 1 lime
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
How to Make It
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.
Make salsa: Combine ingredients and set aside.
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.
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.
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.
*Find at well-stocked grocery stores and Latino markets.
Recipe adapted from Contimo Provisions, food truck in Napa Valley
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