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Wednesday, December 29, 2010

Cuban Steak Sandwich and Broccoli Salad

So I mentioned in an earlier post this morning that I was not going to attempt grocery shopping in the rain today. Well, I did it anyway. My need to have food in the house superseded my need to stay dry and warm. So another week or two worth of menus are planned out and ready to go. Tonight I made Cuban Steak Sandwiches with a side of broccoli salad. I must say that even though I don't care for red meat too much, this sandwich tasted really good. The marinade  that  goes on the meat has a great citrus (lime) flavor and the cilantro and the basil add a pleasant mix to the flavors. The broccoli salad is a side dish I used to make a long time ago and hadn't made it in years. I forgot how good it was. I substituted fat free mayo and made it a little lighter and healthier.
Cuban Steak Sandwich
1 1/2 lb flank steak
1 cup olive oil
1 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1/2 cup fresh flat leaf parsley (Italian parsley, not the curly kind)
1/4 cup fresh lime juice
5 cloves garlic
1 Tbsp salt
1 loaf ciabatta bread
2 Tbsp olive oil
1 medium onion, thinly sliced


Directions:
Place the olive oil, cilantro, basil, parsley, lime juice, garlic and salt in a blender. Mix until smooth. Reserve 1/2 a cup of the mixture for later. Place meat into a large gallon size baggie or into a container you can marinade in. Pour the remaining blended mixture over the meat. Marinade for at least 3 hours.
Preheat oven to 375. Slice Ciabatta in half lengthwise.
Remove the meat from marinade and discard the marinade. Heat a grill to med-high and grill until medium rare, about 4-5 minutes on each side. ( I cooked mine longer as John does not like rare meat). Remove from heat and cover with foil to allow the meat to rest.
Place bread directly on oven rack and toast for about 5 minutes.
Cook onions in 1 Tbsp olive oil, just  until they start to turn brown, but are still crispy. (about 1 minute)
Remove the onions from heat and season with salt to taste.
Take the reserved olive oil/herb  mixture and brush both sides of the halves of toasted bread. Slice steak thinly and place on the bottom half of the bread. Top with onions and then remaining half of bread. Slice into quarters and serve.


Broccoli Salad

2 bunches fresh broccoli florets
1 cup salted sunflower seeds
1 small red onion, chopped
1/2 cup bacon bits

Mix the first four ingredients into a large bowl.

dressing:
1 cup mayo ( I use non fat)
2 Tbsp white vinegar
1/4 cup sugar

Blend the dressing ingredients together and pour over salad. Mix well.

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