Crispy Beef Sandwiches with Cilantro-Lime Sauce
An Argentinian street food sandwich - with crispy beef cutlets on toasted bread with crisp lettuce, tomato and cilantro-lime sauce.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 21
Ingredients
Cilantro-Lime Sauce:
Preparation
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Step 1
Combine flour, 1/2 teaspoon salt and black pepper in shallow dish. Whisk eggs and water together in shallow bowl until blended. Combine bread crumbs, remaining 1/2 teaspoon salt and garlic powder in separate shallow dish.
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Step 2
Place Sirloin Steaks between sheets of plastic wrap; pound to 1/4-inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.
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Step 3
Heat 1/4 cup oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145°F), turning once. (Do not overcook.) Remove steaks. Top each with slice of cheese and keep warm. Repeat with remaining oil, if needed, steaks and cheese.
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Step 4
Meanwhile, for cilantro-lime sauce, combine sauce ingredients in a blender and puree until smooth.
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Step 5
Place tomato, lettuce, avocado and steak on bottom halves of rolls. Drizzle with cilantro-lime sauce; close sandwiches. Cut in half to serve.
Nutrition Information
1070 Calories
12.5g SAT FAT
48g PROTEIN
9.3 mg IRON
5.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 sandwich: 1070 Calories; 450 Calories from fat; 50g Total Fat (12.5 g Saturated Fat; 0.9 g Trans Fat; 13 g Polyunsaturated Fat; 14 g Monounsaturated Fat;) 129 mg Cholesterol; 1980 mg Sodium; 107 g Total Carbohydrate; 5.5 g Dietary Fiber; 10.2 g Total Sugars; 48 g Protein; 0 g Added Sugars; 319 mg Calcium; 9.3 mg Iron; 1049 mg Potassium; 0.4 mcg Vitamin D; 0.9 mg Riboflavin; 20 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 425 mg Phosphorus; 5.9 mg Zinc; 82.4 mcg Selenium; 153.3 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
The Essential Ingredients
- Top Sirloin Steak: A versatile, lean cut that comes from the upper portion of the sirloin. It’s lean but delivers big flavor and tenderness and works well in cooking methods like grilling, roasting and pan searing.
- Panko Bread Crumbs: They are light and flaky. Made with crustless white bread that is processed into flakes and dried.
- Jalapeno: A medium size chili pepper known for its mild to moderate heat. They are widely used in Mexican and Southwestern cuisine.
- Cilantro: A bright green herb derived from the coriander plant. It has a pungent fragrance and ‘soapy’ flavor that many love or hate. It’s used in many ethnic dishes and can be found in bunches, year round in the refrigerated produce section of your grocery store.
- Bolillo Rolls:Traditional Mexican bread rolls with a crisp, golden crust and a soft interior. Commonly used for sandwiches, like tortas.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I use other cuts, besides sirloin, for this recipe?
Yes, bavette, skirt or flat iron steaks work great in place of sirloin. Depending on the thickness, you may not need to pound these thin.
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Why do I need to pound the steaks?
Pounding the steaks, to 1/4 inch thickness, helps them cook quickly and evenly while creating a tender bite and crispy texture.
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What sides pair well with this sandwich?
Mexican street corn, black beans, fries or tortilla chips and salsa will work well.
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What is the best way to achieve a crispy coating?
Follow the recipes breading procedure throughly. Then preheat oil so steaks cook until golden brown and crispy, without being soggy.
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