Latin-Style Steak Sandwich

On February 17, 2021February 20, 2021 By Isobar ExpeditionsIn Recipes, South AmericaLeave a comment

Mention a steak sandwich to someone from the United States and they will most likely envision a Philly steak and cheese. Although we definitely enjoy that style of sandwich, it certainly isn’t the only style out there. In fact, we have had many different versions throughout our travels. The one that stands out the most to us was the one that we ate at the beach in Lima, Peru. It was a steak sandwich with avocado and a creamy sauce that was wonderful. We decided to do a variation on that sandwich with guacamole and Mexican crema. We stayed true to the Latin seasonings and served it on some really fresh rolls that we got from our favorite local sandwich shop. If you wanted to make it a little spicier, you could certainly add some jalapeño peppers to it as well. One of the keys to a good steak sandwich is cutting the meat really thin using a meat slicer if you have one or with a sharp knife. It is also important not to overcook the steak or it will become tough and chewy.

INGREDIENTS

12 oz Ribeye Steak – sliced very thin
1/2 cup Yellow Onion – sliced thin
1/2 cup Black Beans – rinsed and drained
1/2 cup Guacamole
1 cup Shredded Lettuce
1/4 cup Mexican Crema
1/2 tsp Ground Cumin
1/2 tsp Chipotle Chili Powder
1/2 tsp Granulated Garlic
3 tbsp Vegetable Oil
2 tbsp Mayonnaise
Salt and Pepper to taste
4 Fresh Rolls

INSTRUCTIONS

Spread the meat out on a large plate or platter. Combine the cumin, chili powder, garlic, salt and pepper (quantities are approximate and can be adjusted based on your taste) and sprinkle the spice mixture over the meat to be sure to season all of the steak slices. Let sit in the dry marinade for about 20 to 30 minutes in the refrigerator. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Put the black beans in the skillet and cook for about 5 minutes and then smash them to create a creamy texture. Heat the remaining 2 tablespoons of vegetable oil in a large skillet. Add the onions and cook until soft and translucent, about 3 to 4 minutes. Add the steak to the pan and cook for another 3 to 4 minutes or until the slices have only some pink left to keep them medium-rare. Do not overcook the steak. To prepare the sandwich, spread the black beans on the bottom of the rolls and cover the top bun with mayonnaise. Place the steak and onion mixture on top of the beans, spread guacamole over the steak, spoon some of the Mexican crema over the guacamole, then add shredded lettuce.

Homemade Sloppy Joes

On August 7, 2019 By Isobar ExpeditionsIn Food, Recipes2 Comments

You can find various styles of beef sandwiches, beef on a stick, or beef pockets like empanadas throughout the world. The sloppy joe sandwich is uniquely American, though, and something that many people will relate to their childhoods. Most people grew up making sloppy joe sandwiches using sauce from a can, but it is possible to make it from scratch with fresh ingredients. We found that making homemade sloppy joes was not only easy, but the taste was better than what you can get from a pre-made sauce. You also have the option to make a different twist on the dish as well, perhaps making it a little spicy, but we chose to go with a traditional approach.

INGREDIENTS

1 lb Ground Beef
1/2 Medium White Onion – diced
2 cloves Garlic – minced
1 Red Pepper – diced
3/4 cup Ketchup
1 dash Worcestershire Sauce
2 tbsp Brown Sugar
1 tsp Dijon Mustard
Salt and Pepper to taste
2 cups Water

INSTRUCTIONS

Place the ground beef and onion into a large skillet and heat over medium-high heat, breaking the ground beef up as it cooks, until the meat is browned and the onion is soft, about 10 minutes. Add the garlic and pepper and cook for another 2 to 3 minutes. Add 1 cup of hot water and stir, being sure to scrape the bottom of the skillet to incorporate all of beef bits into the sauce. Add the ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt and pepper. Add another cup of hot water, bring to a simmer, reduce the heat to medium-low and cook until the sauce is thick and the liquid has been reduced, about 40 minutes. Serve on buns.

Butcher’s Sausage with Peppers and Onions

On July 24, 2019 By Isobar ExpeditionsIn Food, Germany, Recipes4 Comments

When we lived in Frankfurt, there was a butcher located on the corner of our street where we would go and buy fresh meats for dinner. Here in Colorado, we have to go a little bit further to get to a butcher, but it is well worth the effort. Everyone talks about farm to table cooking, but for home-cooks it isn’t always as easy. We also go to a local farmer’s market every weekend to get fresh vegetables. This is a meal that definitely reminded us of Germany, not just because of the sausage, but also because of using the fresh ingredients with no preservatives. Butcher’s sausage is a sausage that is made up of meat scraps that the butcher saves as they trim up different cuts of meat. Our sausage had pork, beef, duck pate, chicken liver, and chicken. It sounds like a crazy combination, but it tasted really good. Obviously, this recipe works well with bratwurst, beef sausage, or almost any type of sausage. You can also use green pepper if you’d like, but red and orange peppers are a little sweeter. Because the sausage has a lot of seasonings inside of it, there isn’t any reason to add anything other than some salt and pepper.

Peppers and Onion from the Farmer’s Market

INGREDIENTS

Two Links of Butcher’s Sausage
1 Red Pepper – sliced
1 Orange Pepper – sliced
1/2 Red Onion – sliced
2 tbsp Vegetable Oil
2 Buns or Hoagie Rolls
Dijon Mustard
Salt and Pepper to taste

Browned Sausage and Caramelized Vegetables

INSTRUCTIONS

Heat a large skillet with the oil over medium-high heat. Be sure to slice the peppers and onion into similar size strips. Place the peppers in the pan and sauté them for about 5 to 6 minutes, until they start to soften. Add the onion, season with salt and pepper, and continue to sauté until peppers and onion begin to caramelize, about another 4 to 5 minutes. Butterfly the sausage and place them into the center of the pan, moving the peppers and onion towards the edge of the pan, and cook for about 3 to 4 minutes per side until the sausage begins to brown. Spread the mustard onto the bun, place the sausage cut-side down, and cover with peppers and onion.