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Pan con Bistec

Laundry Day in a Land of Bread, Meat and Music

PAN CON BISTEC

Norman & Janet Van Aken © 2015

Normally this is a non marinated thinly cut piece of beef. I wanted to make ours a bit… zestier.  You might know that is a pun if you listen to the “A Word On Food” show this goes with… Either way… it is a great flavor profile and I think you will make Mojo Rojo for many other reasons going forward.

Serves 1 Sandwich

“Mojo Rojo” (recipe below) as desired. Extra can be saved for another use.

5-6 ounces of Beef Tenderloin (Filet Mignon)

1) 7 inch or so length of the Bread (Cuban, French or Italian Bread)

1/2 of an onion, caramelized

small handful of shredded lettuce, (Romaine is nice)

slice of ripe excellent tomato

‘Shoestring Fries’ if desired

Salt and Pepper, to taste

Make the Mojo Rojo and brush liberally over the meat and refrigerate for 1 hour.

Cook the meat as desired on a grill or in a pan.  Slice bread in half lengthwise. Toast it for extra flavor. Use enough bread to just fit the meat.  Layer each bottom half with the cooked steak, end to end.  Cover with the cooked onions. Now top with shredded lettuce, sliced tomato, and shoestring fries.  Cut on the diagonal and serve.

For the Mojo Rojo:

(Yield: 1½ Cups)

2 red bell peppers

6 cloves garlic, minced

2 Habanero chilies, seeds & stems removed, minced

2 teaspoons cumin seeds, toasted whole

¾ teaspoon kosher salt

¼ teaspoon toasted and freshly cracked black pepper

2 Tablespoons sherry vinegar

½ Cup pure olive oil

Preheat an oven to 425°F. Rub the bell peppers with canola oil and place on a tray in the oven, turning intermittently for even color, until well roasted (about 30 minutes).

Meanwhile, prepare and combine the remaining ingredients, except for the oil.

When the peppers are done roasting, remove to a bowl and cover tightly with plastic wrap. Setaside for 2 minutes to steam.  Now puree the roasted bell peppers, olive oil and vinegar in the blender with the garlic and chilies mixture until fairly smooth.  Season with the salt and pepper to taste and set aside until ready to use.

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.