I was very excited when I got the idea to make this sandwich, and I was not disappointed with the results. The flavors came together nicely without overwhelming each other. The name belongs to a popular Arepa stuffed with steak, pico de gallo, and mayo. I decided that an artisanal baguette with lots of holes was the way to go for this creation. If you cannot get this kind of bread in your area, try scooping some of the bread out of a dense baguette.
Note: I recommend prepping the ingredients for the pico de gallo while the steaks marinate for a few minutes.
For the steak:
sirloin steak (about three or less steaks)
the juice of one lime
vegetable oil plus more for cooking
For the pico de gallo:
medium tomatoes chopped into small pieces
finely chopped cilantro
finely chopped onion
the juice of one lime
In This Recipe
Cut your steaks crosswise (along the grain) in half and place them in the freezer for about 20-30 minutes until they feel firmer, but are not frozen. Now cut the steaks lengthwise (across the grain) into 1/8 of an inch thick steaks. Set aside.
In a bowl, mix 1/3 cup of the beer (drink the rest), the lime juice, vegetable oil, garlic powder, onion powder, salt, and pepper. Add the marinade to the steaks and let them sit aside for 10 minutes.
Mix all the ingredients for the pico de gallo in one bowl. Taste and adjust seasoning if necessary.
Because the steaks are very thin they need to cook on a very hot pan for a short amount of time. I used my cast iron skillet to do the job, and I set my stove to medium high. You might want to cook on a higher stetting if your pan doesn’t retain heat very well. Once your pan is hot enough, oil the surface with the help of a paper towel (you only want a thin coat), place as many pieces of meat as you can without them touching each other. Cook for a minute or less on each side or until they are brown. Set your cooked steaks on a plate.
Cut your baguette in quarters, and toast them lightly. Spread a tablespoon and a half of mayo on each covering both the top and bottom. Place a ¼ of the total cooked meat at the bottom, and a couple of tablespoons of the pico the gallo on top.