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Mojo Steak Sandwich
Andre Lewis

Mojo Steak Sandwich

Citrus and garlic do more for thin flank steak than another layer of cheese. Marinate briefly—two hours is enough—then wipe away excess liquid before the meat hits the skillet. The pressed roll gets crisp outside while the mojo-soaked steak stays juicy.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs flank steak
  • 1/3 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 medium yellow onion thinly sliced
  • 4 Cuban-style rolls split
  • 2 tbsp unsalted butter softened

Method
 

  1. Whisk the orange juice, lime juice, garlic, cumin and 1 teaspoon salt, add the flank steak and refrigerate for 1 to 2 hours.
  2. Remove the steak from the marinade, pat its surface dry and discard the marinade.
  3. Heat the olive oil in a cast-iron skillet over medium-high heat and cook the onion with the remaining salt for 6 minutes until soft and browned.
  4. Transfer the onion to a plate and sear the steak for 4 to 5 minutes per side until it reaches 145°F.
  5. Rest the steak for at least 3 minutes, slice it thinly across the grain and divide it among the rolls with the onion.
  6. Butter the outsides and press the sandwiches in the skillet for 1 to 2 minutes per side until crisp and compact.