Poor-style Steak Sanguchón

20 min
This sandwich is the portable and solid version of the classic Peruvian dish “Bistec a lo Pobre”. We bring all its components to a crusty bread for a complete experience with every bite. It consists of a seasoned and juicy beef steak, accompanied by the sweetness of the fried ripe banana, the creaminess of the avocado, the freshness of the lettuce and tomato, and a sautéed onion and yellow pepper that gives it the Creole touch. Everything is topped with a whipped fried egg, whose liquid yolk becomes the final sauce when bitten. It's the ultimate sandwich to calm a big craving.

INGREDIENTES

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1
Porción

HERRAMIENTAS

  • + Large skillet or griddle.
  • + Small skillet.
  • + Cutting board and knife.
  • + Spatula.

INSTRUCCIONES

Step 1:

Prepare the Ingredients (Mise en place). Season the steak on both sides with salt, pepper and cumin. Spray the chair and let it marinate while you prepare the rest. Cut the onion and yellow pepper into thin strips (julienne). Peel the banana and cut it into slices lengthwise. Slice the tomato and avocado.

Step 2:

Fry the Banana. In a large skillet with hot oil over medium heat, fry the banana slices on both sides until golden brown and caramelized. Remove them and place them on absorbent paper.

Step 3:

Cook the Steak and Saute. In the same skillet, turn up the heat and sear the steak for 1-2 minutes per side (or until the end of your choice). Remove it and let it sit. In the same fat, sauté the onion and yellow pepper until they are soft and lightly browned.

Step 4:

Fry the Egg. In a separate small skillet with a little hot oil, fry the egg, keeping the egg white cooked and the yolk liquid.

Step 5:

Arming the Sanguchón. Cut the bread in half. Brush both inner sides with the yellow chili cream. On the base of the bread, start building the layers: first the tomato slices, then the lettuce leaves and the avocado slices.

Step 6:

Continue the Armed. On the avocado, place the fried banana slices. Place the rested steak on top, followed by the sautéed onion and chili pepper.

Step 7:

Crown and Serve. With great care, crown your work with the fried egg. Cover with the other half of the bread, press lightly and, if you wish, cut the sandwich in half to admire all the layers. Let's eat it has been said!

TIPS

  • + Bread is Key: For such a heavy sandwich, you need bread that is up to the task. A ciabatta bread or a French bread with a good crust are ideal because they are robust and will not fall apart with the juiciness of the ingredients.
  • + The Steak Rest: Even if it's a thin cut, let the steak rest for a couple of minutes before putting it on the bread. This allows the juices to be redistributed and not to soak the bread.
  • + The Yolk is the Sauce: Try to make the egg yolk liquid. When you bite into the sandwich, it will break and act like a delicious sauce that will unite all the flavors.
  • + Order of Ingredients: The order of the arming is not random. Putting fresh vegetables on the bottom and steak and hot sauté on top helps protect the structure of the bread and balance the textures.