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.

Moroccan Beef with Sweet Potatoes

On January 6, 2021January 6, 2021 By Isobar ExpeditionsIn Food, morocco, Recipes1 Comment

We purchased a decorative tajine during our trip to Morocco, but it was too small to use for actual cooking. Since we really wanted to try and recreate some of the meals that we ate, we ended up buying a full size tajine and have used it several times. We made our version of a Moroccan beef with sweet potatoes that had a nice spice and made for a wonderful meal. Although we cooked it in a tajine, a Dutch oven works just fine as well. The meat was very tender and the spices were warm and fragrant, but not spicy. It was an easy dish to make for a weeknight meal for the two of us, but could easily be done for a larger gathering as well.

INGREDIENTS

1 lb Beef Shoulder Roast – cut into 1 inch cubes
1 tsp Smoked Paprika
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Ginger
1/4 tsp Cayenne Pepper
1/8 tsp Ground Black Pepper
1 tbsp Vegetable Oil
2 Shallots – quartered
2 Garlic Cloves – thinly sliced
1/2 cup Chicken Broth
1 can (14.5 oz) Diced Tomatoes – undrained
1 Large Sweet Potato – peeled and cut into 1 inch cubes

INSTRUCTIONS

Combine the paprika, cinnamon, ginger, cayenne pepper, salt, and black pepper in a bowl. Toss the beef cubes with the spice mixture being sure that each piece is evenly coated. Heat a skillet to medium-high heat and add the vegetable oil. Add the shallots and beef and cook for about 4 minutes until the beef is browned on all sides. Add the garlic and cook for another minute and then transfer the beef, shallots, and garlic to the tajine including all of the pan drippings (if using a Dutch oven, the beef can be browned in the Dutch oven). Add the sweet potato, chicken broth, and diced tomatoes to the tajine and stir to combine all of the ingredients. Place the lid on the tajine an place in the center of a pre-heated oven at 325 degrees Fahrenheit and cook for about an hour and a half or until the potatoes are fork tender. Serve as a stew or over a bed of rice.

Slow Cooked Ropa Vieja – A Cuban Style Beef Stew

On September 2, 2020September 2, 2020 By Isobar ExpeditionsIn Central America, Recipes3 Comments

Although Ropa Vieja is considered to be the national dish of Cuba, it is also something that is popular in Panama and we saw it on several menus during our trip there. We are always on the lookout for meals that we can slow cook and this was a delicious weeknight dinner. The meat was very tender and the spices subtle, but still very flavorful. It is a simple recipe to make and works great for a large party, although we made it just for the two of us.

INGREDIENTS

1 lb Chuck Roast
2 tsp Ground Cumin
2 tsp Ground Coriander
1/2 medium Red Onion – sliced
1 small Green Bell Pepper – sliced
1 Poblano Pepper – seeded and diced
3 cloves Garlic – finely chopped
4 cups Chicken Stock
1/3 cup Golden Raisins
2 tbsp Capers
1/4 cup Fresh Lime Juice
2 to 3 tbsp Vegetable Oil
Salt and Pepper to taste
Parsley or Cilantro for garnish
White Rice

INSTRUCTIONS

Combine the coriander, cumin, salt and pepper in a small bowl and then thoroughly rub the roast with the spice mixture. Heat the vegetable oil in a skillet over medium-high heat. Simmer the roast on all sides until the meat is browned, about 8 minutes total. Move the meat to the slow cooker and then add the onion, bell pepper, and poblano pepper. Cook until the vegetables are soft, approximately 4 minutes, and add the garlic and cook for a minute or two more. Transfer the vegetables and any remaining oil to the slow cooker and cover with the chicken stock. Add the raisins, capers, lime juice, and cover. Cook for 6 hours on low heat. Cook the rice to the package directions. When the roast is done cooking, use a fork to shred the meat, and then use a slotted spoon to the finished Ropa Vieja over the rice and serve.