This is the sandwich to make when you’re absolutely famished! Tender, juicy steak is nestled between sliced French-style bread, then dressed liberally with a vibrant salsa made with sweet red bell peppers and tomatoes. Some people slather the bread with mayonnaise and add a couple of lettuce leaves. For a smoky, spicy kick, sprinkle the beef with a pinch of merkén chile powder.
Notes on ingredients: Latin Americans most often salt steaks before cooking them, unlike American chefs who prefer to salt after cooking. We believe that adding salt beforehand allows it to permeate the meat with flavor, as opposed to only the outer surface; whatever juices escape during the marination time are minimal and will not affect the texture. Cilantro is the most common herb used to season this Chilean sauce; however, if you have the cilantro gene and it tastes soapy to you, substitute with the same amount of flat, Italian parsley. Merkén chile powder and spice mixture are favored by the Mapuche people of Chile (the largest indigenous group in the country). You can source these online or in a specialty spice shop.
recipe 
yields
Makes 4 sandwiches
1 (1½-2 pound) flat iron or skirt steak
2 teaspoons fine sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup chopped white onion
½ cup extra-virgin olive oil
¼ cup lemon juice
¼ cup red wine vinegar
1 cup chopped Roma tomatoes
½ cup seeded and chopped red bell pepper
¼ cup finely chopped cilantro
4 marraquetas sliced in half (lengthwise)
Merkén chile powder (optional)
Ingredients
steps
- Pat steak well with paper towels. Sprinkle both sides of the steak generously with half of the salt and pepper; set aside for 20 minutes at room temperature.
- Meanwhile, combine onion, oil, lemon juice, vinegar, and remaining salt and pepper in a medium bowl; mix well to combine and allow to marinate for 10 minutes at room temperature. Add tomatoes, bell pepper, and cilantro; stir to combine.
- Preheat grill. Grill steak for 3 to 4 minutes per side for medium rare (add 2 more minutes per side for each additional degree of doneness desired). Remove steak from grill and set aside to rest for 5 to 10 minutes.
- To assemble sandwiches, slice steak on the bias and divide it among bread rolls, slightly overlapping slices on the bottom half of each roll; top with a generous amount of sauce and then the other half of the roll. Serve immediately.
