Ingredients
Units
Scale
- 2 1/4 pounds best-quality skirt steak (sirloin can can be substituted)
- 1 clove garlic finely chopped
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1 tsp lime juice
- 1 tsp orange juice
- ***
- Pebre:
- 1 large bunch coriander
- 3 scallions
- 3 cloves garlic
- 2 jalapeño chillies
- 1/2 cup finely chopped yellow tomatoes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- ***
- Sandwich:
- 4 good buns
- 2 thick slices tomato for each sandwich
- Guacamole
- Thin-sliced cooked green beans
- 4 slices Muenster (strongly preferred) or Swiss cheese
Instructions
- Beef:
- Combine all ingredients except beef, marinate beef in mixture, massage well refrigerate for at least 4 hours. Season beef with salt and pepper and cut horizontally into thin slices. In a frying pan, fry the steak until it is nicely brown. Put the slices of cheese on top of the meat so it starts to melt, then remove and set aside.
- Pebre:
- Salt and pepper to taste. Finely chop coriander, onions, garlic, chiles. Mix together with tomatoes, vinegar, oil and seasoning.
- Sandwich:
- Very lightly toast buns. On the top bun – spread Guacamole on, add tomato slices and beans, then top with beef, spoon the Pebre over the beef.
- Serve with a glass of beer or a Coke (which is pretty much the Chilean national drink, I think!).
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1042.69 kcal
- Sugar: 5.04 g
- Sodium: 409.91 mg
- Fat: 74.19 g
- Saturated Fat: 22.51 g
- Trans Fat: 1.75 g
- Carbohydrates: 32.74 g
- Fiber: 5.64 g
- Protein: 65.15 g
- Cholesterol: 191.6 mg
