Modern Medianoche (Cuban Sandwich)
in honor of my dad and the fond memories i have of him making sandwiches growing up, here's my take on the classic Cuban medianoche with @butcherbox grass-fed steak as the protein. my love for Butcher Box runs SO deep - their monthly shipments making having good quality meat at home so easy. it's completely changed the game for us.
sweet batard or french bread (OR cuban bread! but can be hard to find)
@butcherbox grass-fed flank steak
russet potato (sliced thin)
1/2 tsp cumin
1.5 tsp oregano
2 tbsp olive oil
1/2 onion, sliced
4 cloves garlic, minced
1/4 cup orange juice
juice of 1/2 lime
grated lime zest
make your mojo marinade and cover the steak with it. i defrosted the steak and placed it in a ziplock with the marinade overnight, but you can marinade for an hour and it should be just fine!
i air-fryed my potatoes to make homemade potato chips - when i was a kid we used picnicks in our sandwiches, but you could also use regular potato chips! slice your potatoes thinly, cover in salt and oil and airy fry until crispy.
bring your steak out of the fridge to rest at room temp for about 20 minutes before cooking. heat up a cast iron on high heat and add your steak to get a nice sear on it. cook your steak to your desired doneness (i like mine more well done!)
cut your bread, spread your aioli (i added pimientos to mine!), add arugula, steak, dijon mustard, swiss cheese, potato chips, and pickles.
the last and final step is to press the sandwich down enough so the bread is soft & easy to eat, the cheese is kind of melty, and the pickles are warm. trust me on this! if you don’t have a sandwich press, you can press it down onto a cast iron pan, though i’m not sure how comparable the result will be.