Bacon is swapped out for steak in an "SLT" sandwich that's perfect for baon or merienda.
Bacon is swapped out for steak in an “SLT” sandwich that’s perfect for baon or merienda. Keep your meat as juicy as possible by not overcooking it—medium-rare is your best bet!
1 kilo beef, (use tenderloin (center cut)), fat and silver skin trimmed, cut into 1-inch cubes
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
2 teaspoons black pepper
4 tablespoons olive oil, divided
1 1/4 cups cherry tomatoes, halved
2 tablespoons mayonnaise
4 pieces baguette (french bread), sliced in half and toasted
6 to 8 pieces lettuce leaves
salt, to taste
Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip-top bag; marinatein the refrigerator for 30 minutes or up to 6 hours.
Heat remaining olive oil in a large frying pan over medium-high heat. Cook beef until medium-rare, about 5 to 6 minutes, stirring every 2 minutes to brown the sides.
Toss tomatoes in mayonnaise. Line the bottom half of a baguette with lettuce. Top with tomatoes and beef; sprinkle with salt and pepper. Cover with the top bread half. Repeat with remaining ingredients. Serve immediately.
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