Courtesy of Martha and Oretelio Cardenas of El Mago de las Fritas.
Directions for: Pan Con Bistec
Ingredients
Mojo Sauce2 - 3 bitter oranges, juiced (1 cup) (available at most specialty grocery stores)
1 Tbsp dried oregano
10 - 12 (1 Tbsp) bay leaves
1 bulb garlic
1 tsp cumin
4 Tbsp salt
3 oz lime juice, freshly squeezed
Assembly1 top round steak, sliced thinly
2 white onions, coarsely chopped
1 loaf Cuban bread, cut into 8-inch pieces
1 can shoestring potatoes or deep-fried matchstick potatoes (available at specialty grocery stores)
salt and pepper
garlic powder
oil, for frying
Directions
Mojo Sauce1. to make the mojo sauce, combine bitter orange juice, oregano, bay leaves, garlic, cumin, salt, and lime juice in a blender; blend until smooth.
Assembly1. Tenderize meat with a heavy mallet.
2. Heat a teaspoon of oil in a medium pan over high heat; add steak to the pan and top with Mojo Sauce and coarse cut onions.
3. Dust steak with salt, pepper, and garlic powder and continue cooking until the edges of the steak turn grey.
4. in a second medium pan, saut shoestring potatoes over medium heat until warmed throughout.
5. Flip steak and add more Mojo Sauce, salt, pepper, and garlic powder. Cook until steak is grey all the way through.
6. Slice open Cuban bread; add meat, caramelized onions, Mojo Sauce and a few slices of raw onion on top.
7. Add sauted shoestring potatoes on top. Slice and serve.
See more: Beef, Lunch, Main, Potatoes