Pan con Bistec

Beef Loin, Swiss Cheese, Lettuce, Tomato, Sofrito Aïoli, Potato Sticks, Cuban Bread

Chef Joaquin Montesino of Casa Guava Cuban Cafe | Savannah, GA

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Adapted by StarChefs  |  december 2024

INGREDIENTS

Sofrito:
Yield: 12 ounces
3 ounces vegetable oil
2 cups diced red onions
2 cups diced green bell peppers
⅓ cup roasted red peppers
2 ounces minced garlic
1 tablespoon dried oregano
½ tablespoon ground cumin
2 teaspoons onion powder
2 teaspoon garlic powder
2 bay leaves
2 ounces tomato paste
8 ounces tomato purée

Steak:
Yield: 8 ounces
8 ounces beef loin

Aïoli: 
Yield: 10 ounces
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon Sherry vinegar
1 tablespoon minced garlic
½ teaspoon kosher salt
1 cup olive oil

To Assemble and Serve:
Yield: 1 serving
7-inch loaf Cuban bread, halved
Swiss cheese
Green lettuce
Sliced tomato
Fried potato sticks 
Melted butter

METHOD

For the Sofrito:
In a saucepan over medium-low heat, add oil. Add onions, peppers, and garlic. Cook 5 minutes, stirring occasionally. Add spices and tomato paste. Sauté 2 minutes, stirring constantly. Add tomato purée and reduce heat. Cook additional 5 minutes. Transfer mixture to a Vitamix Commercial blender and purée on high speed 10 seconds. Let cool. Transfer to an airtight container and refrigerate.

For the Steak:
In a vacuum bag, add meat and 2 ounces Sofrito. Seal and refrigerate 4 hours. Heat the water bath of an immersion circulator to 140°F. Cook sous vide until internal temperature of meat reaches 144°F.

For the Aïoli:
In a mixing bowl, whisk to combine egg, mustard, vinegar, garlic, and salt. Slowly incorporate oil, whisking constantly until mixture is fully emulsified. Weigh mixture. Fold in equal part of Sofrito. Transfer to an airtight container and refrigerate. 

To Assemble and Serve:
In a large sauté pan over medium heat, sear Steak on both sides. Remove from heat and top with cheese. Set aside. On a work surface, spread Sofrito Aïoli on both halves of the bread. On the bottom half, layer lettuce, sliced tomato, and Steak. Place potato sticks on top half and close sandwich. Brush all sides with melted butter. Transfer to a panini press and toast 90 seconds. Transfer to a serving plate and enjoy.

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