A specialty of Chilean sandwich shops called fuentes de soda, this improbable mash-up of seasonal ingredients is unbelievably good. Eligible cuts of beef include top round, sirloin, ribeye, beef tenderloin, and hanger steak. Enjoy this “orchard sandwich” with your fresh-pressed olive oil!
Ingredients
- Fine sea salt
- 4 ounces fresh green beans, frenched
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 12 ounces steak, your choice
- Extra virgin olive oil, as needed
- Freshly ground black pepper
- 2 large crusty rolls, such as kaiser or ciabatta, split
- 1 ripe tomato, stemmed and sliced
- 1/4 cup thinly sliced pickled banana peppers or jalapeños, drained
Directions
Step 1
Bring a large pot of water with 1 teaspoon salt to a boil. Add the beans and cook until tender, 4 to 5 minutes. Drain, rinse with cold water to halt the cooking, and drain again; set aside.
Step 2
In a small bowl, combine the mayonnaise and garlic. Set aside.
Step 3
Slice the steak crosswise into 1/4-inch slices. Brush each slice on both sides with olive oil and season with salt and pepper.
Step 4
Heat a dry cast-iron skillet over medium-high heat. Cook the meat for 2 minutes per side, working in batches, if necessary. When done, transfer the steak to a plate. Add a drizzle of olive oil to the skillet and lightly toast the rolls, cut sides down. (Alternatively, the steak and rolls, the latter brushed with olive oil, can be grilled.)
Step 5
Spread the toasted sides of the rolls with the mayonnaise-garlic mixture. (Chileans are known to be very generous with the mayonnaise!) Season the tomatoes with salt.
Step 6
Assemble the sandwiches: Layer the steak, tomatoes, green beans, and banana peppers on the bottoms of the rolls. Finish with the tops. Serve immediately.
Serves 2