- 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
- 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
- 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
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.