Emily Horning <ehorning@ccmail.sunysb.edu>

Garlic Steak Sandwiches with Cilantro Salsa

(shamelessly copied from James McNair's Beef Cookbook by James McNair)

Garlic Marinade:

Combine the above ingredients and reserve.
Take 1 lb. flank steak, top round or other tender boneless lean beef, trimmed of all fat and connective tissue, and place it in a flat shallow dish. Pour the marinade over and turn to coat meat on all sides. Cover dish with plastic wrap and let stand for 2 hours at room temp., or preferably, refrigerate overnight.


Chop the garlic in a food processor or blender. Add the cilantro, chili peppers, olive oil, lime juice, cumin and salt. Blend until fairly smooth. Reserve.


Cook the steak, turning once and basting with the marinade, until a meat thermometer inserted in the center tests done to your preference. Remove to a cutting surface and thinly slice across the grain at a 45-degree angle. Spread the toast with the garlic mayonnaise, if desired. Pile beef slices on the toast and generously drizzle with the salsa. Top with onion and tomato, if desired.

[Completely gratuitous graphic YUM! Serves 4.

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