Barros Luco Chilean Beef Steak Sandwich Recipes

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.

Steps:

• Grill steak to medium rare or as desired.
• Combine all ingredients like a sandwich and grill on griddle.
• Serve cut into bite-sized morsels.

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.

Steps:

• Heat half the oil in a small frying pan and cook onions for 10 minutes over a medium heat until they are softened.
• Add sugar, vinegar and salt & pepper and cook until liquid evaporates and onions become jam-like.
• Season steaks with salt and pepper and rub with a little of the remaining olive oil.
• Cook on pre-heated frying pan or barbeque flat-plate until cooked as desired for about 2 minutes each side.
• Transfer to plate and cover to keep warm and rest.
• Drizzle each of the slices of bread with the remaining oil and toast on both sides until golden.
• To serve, combine mayonnaise with pepper and capers and spread on one side of each piece of sourdough.
• Top two of the pieces of sourdough with watercress, onions, steak, pear slices and blue cheese. The top with remaining piece of sourdough, mayo side down and serve.