Puerto Rican Style Steak Sandwich: A Flavor Explosion
If you’re craving a Puerto Rican Style Steak Sandwich that’s bursting with flavor, you’re in the right place! This savory sandwich features tender steak, vibrant toppings, and a kick of spice that’ll make your taste buds dance. I’ll walk you through my favorite techniques, inspired by Gordon Ramsay, to help you create this mouthwatering dish right in your own kitchen.
The First Time I Ruined This Dish
When I first attempted to make a Puerto Rican Style Steak Sandwich, I thought I could wing it. Spoiler alert: I couldn’t. The steak was overcooked, the toppings were bland, and I ended up with a soggy sandwich. It was a disaster! But that experience taught me the importance of technique, especially when it comes to cooking steak. Gordon Ramsay’s method of searing meat to lock in flavor changed everything for me. Now, I focus on high heat and quick cooking to achieve that perfect crust while keeping the inside juicy.
The One Ramsay Technique That Changed Everything
One of Ramsay’s standout techniques is the use of a flavorful marinade. I’ve simplified this by creating a quick Mojo Rojo sauce that packs a punch without requiring hours of marinating. This sauce not only enhances the steak but also adds a vibrant layer to the sandwich. Trust me, once you master this, you’ll want to use it on everything!
The Must-Have Ingredients (and My Smart Swaps)
To make the best Puerto Rican Style Steak Sandwich, you’ll need a few key ingredients. Here’s what you’ll need:
- ½ yellow onion, chopped
- 1 garlic clove, smashed
- 1 cup cherry tomatoes
- 1 roasted red bell pepper, cleaned and chopped
- 1 small Scotch bonnet pepper, seeds removed and minced
- ½ cup vegetable stock
- Kosher salt, to taste
- 1 lemon, juiced
- ¼ cup extra-virgin olive oil
- 1 New York strip steak, fat cap trimmed
- Kosher salt and freshly cracked black pepper
- Olive oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 soft sandwich loaf (6–8 inches), halved lengthwise
- ⅓ cup chopped cilantro
- 4 scallions, green parts only, sliced
For a twist, I often swap the Scotch bonnet for jalapeño if I want a milder heat. And don’t skimp on the fresh herbs; they elevate the sandwich to a whole new level!
How I Prep This Dish Without Losing My Mind
Prep is key to keeping your kitchen chaos-free. Start by chopping all your veggies and marinating the steak while you prepare the sauce. This way, everything’s ready to go when it’s time to cook. I also recommend using a food processor for the Mojo Rojo sauce to save time and effort.
My Ramsay-Style Cooking Walkthrough
Ready to cook? Here’s how to make your Puerto Rican Style Steak Sandwich:
| Step | Tip |
|---|---|
| 1. Heat a skillet over medium-high. Add olive oil, sauté chopped onion with a pinch of salt until softened. Add cherry tomatoes and garlic; cook until tomatoes burst. Stir in roasted bell pepper and Scotch bonnet. Cook 5 minutes. | Use a wooden spoon to press down on the tomatoes to release their juices. |
| 2. Add vegetable stock to the skillet. Simmer for 7–10 minutes until slightly thickened. Blend the mixture smooth, streaming in olive oil and lemon juice. Season to taste. | Let the sauce cool slightly before blending for a smoother texture. |
| 3. Heat a grill or grill pan to high heat. At the same time, heat a separate skillet over medium-high. | Make sure your grill is hot enough to sear the steak quickly. |
| 4. Season the steak with salt and pepper. Rub with olive oil and press into the rough shape of your sandwich loaf. | Pressing the steak helps it cook evenly. |
| 5. Grill the steak on high heat until well seared, about 2 minutes per side. After flipping, baste the grilled side with Mojo Rojo. Flip again and baste the second side. | Basting adds flavor and keeps the steak moist. |
| 6. In the skillet, cook onions for 1 minute, then add sliced red bell peppers. Sauté until caramelized. Stir in chopped cilantro and scallions once browned. | Caramelizing the onions brings out their natural sweetness. |
| 7. Drizzle olive oil over the cut sides of the bread. Rub together, sprinkle with salt, and grill cut-side down until golden and crispy. | Grilling the bread adds a nice crunch. |
| 8. Remove the steak from the grill and rest for 5 minutes. Slice thickly across the grain on a diagonal. | Resting the steak helps retain its juices. |
| 9. Spread the onion-pepper mixture onto the bottom bread half. Layer steak slices over it. Lightly season if needed. Top with the other bread half. | Don’t skip the seasoning; it makes a difference! |
| 10. Slice sandwich in half and serve warm. | Serve with extra Mojo Rojo on the side for dipping. |
Serve This Like You’re Hosting Hell’s Kitchen
Presentation matters! Serve your Puerto Rican Style Steak Sandwich on a rustic wooden board, with a side of crispy plantain chips or a fresh salad. Drizzle a bit of Mojo Rojo on top for that extra flair. Your guests will think they’re dining at a five-star restaurant!
Leftovers That Actually Get Better the Next Day
If you have leftovers, you’re in luck! The flavors meld beautifully overnight. Store the sandwich components separately to keep the bread from getting soggy. When you’re ready to eat, reheat the steak in a skillet and assemble the sandwich fresh. You can also turn leftovers into a delicious steak salad or tacos for a fun twist!
FAQ
What kind of steak is best for a Puerto Rican Style Steak Sandwich?
A New York strip steak works great for this sandwich due to its tenderness and flavor. You can also use flank steak if you prefer a leaner cut.
Can I make the Mojo Rojo sauce ahead of time?
Absolutely! You can prepare the Mojo Rojo sauce a day in advance and store it in the fridge. Just give it a good stir before using.
What can I serve with this sandwich?
Pair your Puerto Rican Style Steak Sandwich with crispy plantain chips, a fresh salad, or even some homemade fries for a complete meal.
How do I store leftovers?
Store the sandwich components separately in airtight containers. The steak and toppings will keep well in the fridge for up to 3 days.
Cook Bold Like Ramsay
Now that you’ve got the scoop on making a killer Puerto Rican Style Steak Sandwich, it’s time to get cooking! Don’t be afraid to tweak the recipe to suit your taste. Cooking is all about experimenting and having fun. So, roll up your sleeves and cook bold like Ramsay!
Puerto Rican Style Steak Sandwich from Ramsay Around The World
Ingredients
Method
- Sauté chopped onion with salt until softened, then add cherry tomatoes and garlic; cook until tomatoes burst. Add roasted bell pepper and Scotch bonnet; cook 5 minutes.
- Add vegetable stock and simmer 7-10 minutes. Blend until smooth, streaming in olive oil and lemon juice. Season to taste.
- Heat grill and a separate skillet. Season steak with salt and pepper, rub with olive oil, and grill until seared, about 2 minutes per side. Baste with Mojo Rojo after flipping.
- Cook onions and red peppers in skillet until caramelized, then stir in cilantro and scallions.
- Grill bread cut sides until golden. Rest steak, then slice thickly. Spread onion-pepper mixture on bottom bread, layer steak, season if needed, and top with other bread half. Slice and serve warm.
