Puerto Rican Style Steak Sandwich from Ramsay Around The World
Ingredients
Mojo Rojo:
- ½ yellow onion, chopped
- 1 garlic clove, smashed
- 1 cup cherry tomatoes
- 1 roasted bell pepper, cleaned, seeded, and chopped
- 1 small Scotch bonnet pepper, seeds removed and minced
- ½ cup of Vegetable Stock
- Kosher Salt, to taste
- 1 lemon, juiced
- ¼ cup Extra-Virgin Olive Oil
Sandwich:
- 1 New York strip, fat cap removed
- Kosher salt
- Freshly cracked black pepper
- Olive oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 soft sandwich loaf, about 6-8 inches long, sliced in half lengthwise
- ⅓ cup chopped cilantro
- 4 scallions, green parts sliced
Cooking instructions
- Prepare Mojo Rojo: heat a skillet over medium-high heat, drizzle 1-2 tablespoons olive oil. Add onions, a pinch of salt and sauté until translucent. Add cherry tomatoes to pan along with garlic, cooking until they blister and begin to breakdown. Add bell peppers and Scotch bonnet peppers, cooking until tender another 5 minutes.
- Add stock and continue to cook for 7-10 minutes until liquid reduces slightly. Remove from heat, season with salt and blend on high until smooth, streaming in remaining olive oil thicken & emulsify mojo. Taste and season with salt and lemon juice as needed. Set aside.
- Heat a grill or grill pan over high heat, along with a nonstick skillet.
- Season the steak with salt and pepper and coat in olive oil. Press the seasoning in olive oil and use your hands to try and press the steak into the size of your sandwich bread. Lay the steak onto the hottest part of the grill.
- Once hot, add a tablespoon of olive oil to the skillet along with the onions and toss. Let cook for a moment before adding the bell pepper, along with more olive oil.
- Once nicely browned on one side, flip the steak and baste the grilled side generously with Mojo Rojo. Cook for about 30-60 seconds before flipping again and basting the other side with more Mojo Rojo.
- Drizzle olive oil onto the cut sides of the bread and season with salt, then rub the cut sides together before placing cut-side down onto the hot grill. Remove once crusty and deeply toasted, then remove the steak from the grill once cooked to medium rare.
- Once the onions and peppers are caramelized, remove those from the heat as well then add cilantro and scallion greens.
- To assemble, place a few generous spoonfuls of the onion mixture onto the bottom slice of bread. Once it’s rested a bit, slice the steak thickly on a diagonal against the grain and place the slices on top of the onion mixture, ensuring they’re hanging over the sides of the bread. Season with salt and pepper then top with the to slice of bread. Slice in half and enjoy.