| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
Beef, Ground beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef Top Round; 1 in. thick |
|
|
Garlic Cloves; minced |
| 1/4 |
c |
Red Wine Vinegar |
| 2 |
tb |
Red Wine Vinegar |
| 3 |
tb |
Olive Oil; divided |
| 1 |
|
Spanish Onion, large; sliced |
| 1/2 |
ts |
Ground Cumin |
| 1/2 |
ts |
Salt; divided |
| 1/8 |
ts |
Crushed Dry Red Pepper Pods |
| 1 |
|
Whole Roasted Red Pepper * |
| 4 |
|
Jarlsberg Cheese Slices |
| 2 |
|
French Rolls (8 oz. each) |
INSTRUCTIONS
Marinate in plastic bag.
Rub both sides of steak with garlic. Combine 1/4 cup of the vinegar and 1
tablespoon of the oil, pour over steak. Turn to coat well. Seal bag or
cover dish and marinate in refrigerator at least 6 hours or overnight,
turning at least once. Pour off marinade, leaving garlic on steak. Put
steak in broiler (or on grill) 3 to 4 inches from heat. Broil 8 to 10
minutes on each side. (for rare to medium) In large frying pan, cook
onion in remaining oil over medium-high heat for 5 minutes, stirring
frequently. Add remaining vinegar, cumin, 1/4 teaspoon of the salt and
crushed red pepper; cook until most of the vinegar evaporates. Remove from
heat. Carve the steak into 1/8 to 1/4 inch thick slices and season with
remaining salt. Slice whole pepper into thin strips. Add steak and pepper
to onion mixture, stirring to coat. Slice rolls in half lengthwise and
remove soft inside to leave 4 shells, 1/2 inch thick. Tear removed
bread into small pieces and mix into meat mixture. Divide meat into 4
portions and fill shells. Top with cheese. Place under broiler to melt
cheese.
* Whole red roasted pepper from a jar.
Posted to recipelu-digest Volume 01 Number 278 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 19, 1997
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