Main Dish
Pan con bistec with lettuce and tomato
About this dish
This classic Cuban street sandwich layers thinly pounded garlic-lime marinated steak with crisp lettuce and ripe tomato on crusty Cuban bread. It's a beloved late-night staple in Miami and Havana alike, and a perfect showcase for mojo flavors.
Ingredients
UK and US measurements are both included for every recipe.
Beef sirloin
protein600 g
Imperial measurement: 1.3 lb
Garlic
herb6 cloves
Sour orange juice
liquid60 ml
Imperial measurement: 1/4 cup
Ground cumin
spice2.5 ml
Imperial measurement: 1/2 teaspoon
Dried oregano
herb2.5 ml
Imperial measurement: 1/2 teaspoon
Salt
seasoning5 ml
Imperial measurement: 1 teaspoon
Black pepper
spice2.5 ml
Imperial measurement: 1/2 teaspoon
Olive oil
fat30 ml
Imperial measurement: 2 tablespoons
Cuban bread rolls
grain4 rolls
Romaine lettuce
vegetable2 cups
Tomato
fruit2 medium tomatoes
Butter
dairy30 ml
Imperial measurement: 2 tablespoons
Method
Prepare the steak
5 minutesPlace the thinly sliced beef sirloin between two sheets of plastic wrap and pound with a meat mallet to about ¼-inch thickness. In a bowl, combine garlic, sour orange juice, cumin, oregano, salt, and pepper. Add the pounded steak and toss to coat. Let marinate for 10 minutes.
Cook the steak
5 minutesHeat olive oil in a large skillet over high heat. Working in batches, add the steak slices and cook 1-2 minutes per side until nicely seared and cooked through. Transfer to a plate and cover loosely.
Toast the bread
2 minutesSplit the Cuban bread rolls in half lengthwise. If using butter, spread a thin layer on the cut sides. Toast in the skillet over medium heat, cut side down, until golden and crisp, (1-2 minutes). Alternatively, toast in a toaster oven.
Assemble the sandwiches
2 minutesDivide the steak among the bottom halves of the rolls. Top with shredded lettuce and tomato slices. Close with the top half of the roll. Optionally, press the sandwich lightly or wrap in foil for a minute to warm through.
Serve
0 minutesServe immediately while the bread is crisp and the steak is warm.
Equipment
- Skillet
- Meat mallet
- Bowl
- Knife
- Cutting board
Nutrition facts
Tips
- Use a meat mallet or the bottom of a heavy skillet to pound the steak thin for even, quick cooking.
- If sour orange juice isn't available, mix equal parts fresh lime juice and fresh orange juice for an authentic mojo base.
- Don't skip toasting the bread—it provides essential crunch and prevents sogginess.
- For extra flavor, brush the toasted bread with a little mojo sauce before assembling.
Serving suggestions
- Serve with mariquitas (thin fried plantain chips) or a simple Cuban salad of avocado and greens.
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Recipe by
Rafael Alvarez
Specialises in Cuban cuisineRafael makes ropa vieja with flank steak and a mojo sauce. He shreds meat like a therapist.
Describe yourself in three words: Shredded, citrusy, mojo-dojo.