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.