This Puerto Rican-style steak sandwich is packed with bold flavors! Juicy grilled steak is coated in a smoky, slightly spicy Mojo Rojo sauce and paired with caramelized onions and peppers. Everything is served on crispy toasted bread, making a delicious and satisfying meal you’ll love!
Ingredients Needed:
Mojo Rojo:
- ½ yellow onion, chopped
- 1 garlic clove, smashed
- 1 cup cherry tomatoes
- 1 roasted bell pepper, cleaned, seeded, and chopped
- 1 small Scotch bonnet pepper, seeds removed and minced
- ½ cup of Vegetable Stock
- Kosher Salt, to taste
- 1 lemon, juiced
- ¼ cup Extra-Virgin Olive Oil
Sandwich:
- 1 New York strip, fat cap removed
- Kosher salt
- Freshly cracked black pepper
- Olive oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 soft sandwich loaf, about 6-8 inches long, sliced in half lengthwise
- ⅓ cup chopped cilantro
- 4 scallions, green parts sliced
How To Make Puerto Rican Style Steak Sandwich from Ramsay Around The World?
- Make the Mojo Rojo Sauce: Heat a skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add the chopped onion and a pinch of salt, cooking until soft. Add the cherry tomatoes and garlic, cooking until the tomatoes burst. Stir in the roasted bell pepper and Scotch bonnet pepper, cooking for another 5 minutes until soft.
- Reduce and blend the sauce: Pour in the vegetable stock and let it simmer for 7-10 minutes until it slightly thickens. Remove from heat and blend until smooth, slowly adding the remaining olive oil. Season with salt and lemon juice to taste. Set aside.
- Prepare the steak: Heat a grill or grill pan over high heat and a nonstick skillet at the same time. Season the steak with salt and pepper, then rub with olive oil. Press it into the shape of your sandwich bread and place it on the hottest part of the grill.
- Cook the onions and peppers: Add 1 tablespoon of olive oil to the skillet. Toss in the onions, cook for a minute, then add the red bell pepper with a little more olive oil. Let them caramelize.
- Grill the steak and baste: Flip the steak once it browns on one side and brush the grilled side generously with Mojo Rojo sauce. Cook for another 30-60 seconds, flip again, and baste the other side.
- Toast the bread: Drizzle olive oil on the cut sides of the bread and sprinkle with salt. Rub the pieces together, then place them cut-side down on the hot grill until golden and crispy.
- Rest and slice the steak: Remove the steak from the grill and let it rest for a few minutes. Slice it thickly on a diagonal against the grain.
- Finish the onions and peppers: Once caramelized, remove them from heat and mix in the chopped cilantro and scallions.
- Assemble the sandwich: Spread a generous amount of the onion mixture onto the bottom half of the bread. Layer the sliced steak on top, letting some pieces hang over the edges. Season with a little salt and pepper, then place the top slice of bread over it.
- Serve and enjoy: Slice the sandwich in half and enjoy warm!
Recipe Tips:
- Press the Steak into Shape Before Grilling: Before cooking, press the steak with your hands to match the size of your bread. This helps it fit perfectly in the sandwich and ensures even cooking.
- Use High Heat for a Good Sear: The grill or pan should be very hot before adding the steak. A high-temperature locks in juices and creates a flavorful crust on the steak.
- Don’t Skip the Resting Time: After cooking, let the steak rest for at least 5 minutes before slicing. This keeps the juices inside, making the meat tender and juicy.
- Toast the Bread Properly: Rubbing the cut sides together with olive oil and salt before toasting helps create a crispy and flavorful crust that holds up well with the steak and sauce.
- Slice the Steak Against the Grain: When cutting the steak, slice it diagonally against the grain. This makes the meat softer and easier to chew, giving you the best texture in every bite.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Puerto Rican Style Steak Sandwich cool down first. Wrap it in foil or put it in a container with a lid. Keep it in the fridge for up to 2 days.
- Reheat: Heat a dry pan on medium heat. Put the sandwich in the pan, cover it, and heat for 2-3 minutes on each side until warm and crispy.
Nutrition Facts:
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 850mg
- Potassium: 750mg
- Total Carbohydrate: 45g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 45g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon Steak Recipe
- Gordon Ramsay Chicken Fried Steak Recipe
- Gordon Ramsay Steak Sandwich Recipe
Puerto Rican Style Steak Sandwich from Ramsay Around The World
Description
This Puerto Rican-style steak sandwich is packed with bold flavors! Juicy grilled steak is coated in a smoky, slightly spicy Mojo Rojo sauce and paired with caramelized onions and peppers. Everything is served on crispy toasted bread, making a delicious and satisfying meal you’ll love!
Ingredients
Mojo Rojo:
Sandwich:
Instructions
- Make the Mojo Rojo Sauce: Heat a skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add the chopped onion and a pinch of salt, cooking until soft. Add the cherry tomatoes and garlic, cooking until the tomatoes burst. Stir in the roasted bell pepper and Scotch bonnet pepper, cooking for another 5 minutes until soft.
- Reduce and blend the sauce: Pour in the vegetable stock and let it simmer for 7-10 minutes until it slightly thickens. Remove from heat and blend until smooth, slowly adding the remaining olive oil. Season with salt and lemon juice to taste. Set aside.
- Prepare the steak: Heat a grill or grill pan over high heat and a nonstick skillet at the same time. Season the steak with salt and pepper, then rub with olive oil. Press it into the shape of your sandwich bread and place it on the hottest part of the grill.
- Cook the onions and peppers: Add 1 tablespoon of olive oil to the skillet. Toss in the onions, cook for a minute, then add the red bell pepper with a little more olive oil. Let them caramelize.
- Grill the steak and baste: Flip the steak once it browns on one side and brush the grilled side generously with Mojo Rojo sauce. Cook for another 30-60 seconds, flip again, and baste the other side.
- Toast the bread: Drizzle olive oil on the cut sides of the bread and sprinkle with salt. Rub the pieces together, then place them cut-side down on the hot grill until golden and crispy.
- Rest and slice the steak: Remove the steak from the grill and let it rest for a few minutes. Slice it thickly on a diagonal against the grain.
- Finish the onions and peppers: Once caramelized, remove them from heat and mix in the chopped cilantro and scallions.
- Assemble the sandwich: Spread a generous amount of the onion mixture onto the bottom half of the bread. Layer the sliced steak on top, letting some pieces hang over the edges. Season with a little salt and pepper, then place the top slice of bread over it.
- Serve and enjoy: Slice the sandwich in half and enjoy warm!
Notes
- Press the Steak into Shape Before Grilling: Before cooking, press the steak with your hands to match the size of your bread. This helps it fit perfectly in the sandwich and ensures even cooking.
- Use High Heat for a Good Sear: The grill or pan should be very hot before adding the steak. A high-temperature locks in juices and creates a flavorful crust on the steak.
- Don’t Skip the Resting Time: After cooking, let the steak rest for at least 5 minutes before slicing. This keeps the juices inside, making the meat tender and juicy.
- Toast the Bread Properly: Rubbing the cut sides together with olive oil and salt before toasting helps create a crispy and flavorful crust that holds up well with the steak and sauce.
- Slice the Steak Against the Grain: When cutting the steak, slice it diagonally against the grain. This makes the meat softer and easier to chew, giving you the best texture in every bite.