Barros Luco Chilean Beef Steak Sandwich Recipes

BARROS LUCO SANDWICH

Steps:

• Heat the griddle or skillet over medium heat.
• Cut the rolls in half. Heat them in the corner of the griddle.
• Assemble the sandwich: bread (with the juices)-meat-cheese-bread.

BISTRO-STYLE BEEF STEAK SANDWICH

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
• Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
• Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
• Remove from skillet and season with 2 Tbl. soy sauce and pepper.
• Reduce heat to medium.
• Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
• Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
• Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
• Reduce heat and return beef to skillet.
• Heat through.
• Pile beef mixture onto bottoms of rolls.
• Top each with 2 slices cheese.
• Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

CHARQUICAN - CHILEAN BEEF STEW

Steps:

• Toss the cubes of beef with the flour and season with salt and pepper.
• Melt the 2 tablespoons of butter in a heavy skillet over medium high heat. Sauté the cubes of beef until browned.
• Add the beef stock to the skillet and bring to a simmer over low heat.
• Chop the beef jerky into small pieces and add to the beef stock and beef cubes. Simmer gently for about 5 minutes.
• Transfer beef and beef stock to a large stockpot or slow cooker.
• Do not clean skillet. Add 2 tablespoons vegetable oil, the chopped onion and garlic, and the aji chile pepper paste to the skillet. Sauté until the onion and garlic are soft and fragrant. Add the chopped squash, carrots, and potatoes and sauté for 2-3 minutes.
• Add sautéed vegetables to the stockpot or crockpot with the beef. Simmer over low heat until beef and beef jerky are tender, about a hour and a half on the stove. (about 6 hours in the crockpot). If simmering the stew on the stove, you may need to add more liquid (beef stock or water) from time to time, but stew should finish up very thick, without much broth.
• Add the lima beans and corn and simmer for 10-15 minutes more.
• Season with salt and pepper to taste, and serve over rice.

BEEF STEAK SANDWICHES

Steps:

• In a small bowl, combine paste ingredients. Remove fat and silver skin from roast. Rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour.
• In a small bowl, combine sauce ingredients. Refrigerate until ready to use. Allow roast to stand at room temperature for 15-30 minutes before grilling.
• Prepare grill for direct and indirect cooking over medium (350-450F) heat.
• Brush cooking grates clean. Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice.
• Then move roast over indirect medium heat and cook until it reaches your desired doneness. 15-20 minutes for medium rare, turning every 5 minutes or so .
• Keep lid closed as much as possible during grilling. Remove from grill and let rest for 5-10 minutes. Cut roast across grain into 1/4-inch slices.
• Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.
• Spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. Top with remaining bread slices.