Once you cross over the border from Texas into Laredo, Mexico, you’re greeted by food vendors selling these deliciously addictive sandwiches. Lonches are filled with tender steak, melty cojita cheese, and topped with veggies—a perfect Cinco de Mayo treat for any fiesta.
Ingredients: For the steak
1 pound flank steak
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
2 tablespoons vegetable oil
6 bolillos style rolls
Ingredients: For the toppings
½ cup cojita cheese, shredded or crumbled
½ cup red onion, peeled and minced
¾ cup shredded lettuce
½ cup tomatoes, diced
¼ cup cilantro, chopped
1 avocado, peeled and sliced
1 jalapeno, sliced
2 radishes, thinly sliced
2 limes, cut into wedges
Rub flank steak with salt, cumin, garlic, onion, and chili powder. Heat oil in a large skillet over medium high heat. Once oil begins to smoke, sear steak for 2 minutes then flip for another 2 minutes or until slightly charred.
Let steak rest for 5 minutes before slicing.
Reduce temperature to low. Using the same pan with all the drippings, toast the rolls, flipping once, until golden brown and toasty.
Split the rolls, fill with sliced steak, cheese and toppings. Serve with lime wedges, hot sauce, and mayonnaise.
Tip: Spice up this sandwich as much or as little as you like. You can marinate the steak overnight, and/or cook and slice for meal prepping and planning. If you can not find cojita cheese, feta cheese is a decent substitute. If you can not find bolillos style rolls, a good brioche torpedo roll will work very well. This sandwich is all about the toppings—add as many or as little as you want!
Wonderful recipe shared by AmericanLifestyle Magazine !