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Pesto & Garlicky Cuban- Style Steak Sandwich

Source: Power House Production / CLEO TV

Ingredients

  • Pesto & Garlicky Cuban- Style Steak Sandwich
  • Olive oil
  • 1 pound flank steak
  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 6″ Cuban bread
  • ¼ cup melted butter
  • 1 large shallot, sliced
  • 3-4 garlic cloves, rough chopped
  • 2 eggs for frying
  • ¼ cup Pesto alla Genovese
  • Manchego for grating

Instructions

Turn your griddle or grill pan on high heat and drizzle with olive oil. On a sheet pan, cut the steak in thirds going with the grain. Season each piece evenly with salt, fresh orange juice, and lemon on each side. Place the flank on the griddle and cook until golden brown on each side. You want to make sure you have delicious grill marks, but also cook to your desired internal temperature. You can also tell the steak is ready when it’s smelling amazing! While the flank cooks, cut the bread in half and down the center. Remove the filling if desired. I call this a “skinny loaf”. Brush the inside and middle with melted butter and place on the griddle so it toasts slightly. You also want some nice grill marks as well. In a small non-stick saute pan over medium high heat, coat the pan with oil and once it gets hot add the shallots and begin to saute for a couple minutes. Then add in the garlic. The idea is to confit the shallots and garlic so they are caramelized and soft! Remove the garlic and shallots from the saute pan and drizzle with more oil. Make sure the saute pan is on high heat and crack each egg into the hot oil (or do in batches) and fry until the egg white is cooked but still soft. Assemble the sandwich: spoon the pesto on the bottom inside of the bread, place on a piece of flank, spoon over shallots and garlic, and then gently place on the fried egg! Finally, grate manchego cheese over top and enjoy!