Ingredients for Barros Luco Chilean Beef Steak Sandwich
- two 6-ounce sirloin steaks
- Red Wine Vinegar (not found in recipe)
- Garlic Cloves (not found in recipe)
- Cumin (not found in recipe)
- Aji Panca Chilies (not found in recipe)
- Olive Oil, as needed (for grilling steak)
- two slices of crusty bread
- salt and pepper, generously, to taste
- 2 ounces Monterey Jack cheese, thinly sliced
- butter, lightly, as needed
- a pinch of red pepper flakes (optional)
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How to Make Barros Luco Chilean Beef Steak Sandwich
- Prepare the steak: Season two 6-ounce sirloin steaks generously with salt and pepper. Grill over medium-high heat for 3-4 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes.
- Toast the bread: Lightly butter two slices of crusty bread (e.g., French bread or a similar roll). Grill or toast until lightly golden brown.
- Assemble the sandwich: Place one steak on one slice of toasted bread. Top with 2 ounces of thinly sliced cheese (such as Queso de Poroto - or substitute with provolone or another melting cheese). Add a pinch of red pepper flakes for a little heat (optional).
- Finish grilling: Top with the second slice of bread and grill the sandwich in a panini press or on a griddle for 2-3 minutes per side, until the cheese is melted and the bread is golden brown and crispy.
- Serve: Cut the Barros Luco sandwich into bite-sized pieces and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
69g
Carbs
8g
