Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 jalapeno pepper, sliced
- 1 cup grated Oaxaca cheese
- 1/4 cup chopped cilantro
- 2 tbsp. olive oil
- Salt and pepper to taste
- 4 slices of bread
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread the sliced steak, onion, bell peppers, and jalapeno onto skewers.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the steak is cooked to your liking.
5. Remove the skewers from the grill and let them cool for a few minutes.
6. Remove the ingredients from the skewers and chop them into small pieces.
7. In a bowl, mix the chopped ingredients with grated Oaxaca cheese and chopped cilantro.
8. Heat a non-stick pan over medium heat.
9. Spread the mixture evenly on one slice of bread and top with another slice of bread.
10. Place the sandwich in the pan and cook for 2-3 minutes on each side, until the bread is golden brown and the cheese is melted.
11. Remove the sandwich from the pan and let it cool for a minute before slicing.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Non-stick pan: medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 22g
Protein: 38g
Sodium: 590mg
Substitutions for ingredients:
- Flank steak can be substituted with chicken or pork.
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack cheese.
- Jalapeno pepper can be substituted with poblano pepper for a milder taste.
Variations:
- Add avocado slices or guacamole to the sandwich for extra creaminess.
- Use different types of bread, such as sourdough or ciabatta.
- Add a fried egg on top of the sandwich for a breakfast twist.
Tips and tricks:
- Make sure to thinly slice the steak to ensure even cooking.
- Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a non-stick pan to prevent the sandwich from sticking.
Storage instructions:
The chopped ingredients and cheese mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the chopped ingredients and cheese mixture in a pan over medium heat before assembling the sandwich.
Presentation ideas:
Cut the sandwich into halves or quarters and serve on a wooden board or plate.
Garnishes:
Garnish with chopped cilantro or a sprinkle of chili flakes.
Pairings:
Pair with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, green salad, or grilled vegetables.
Troubleshooting advice:
- If the cheese is not melting, cover the pan with a lid to trap the heat and melt the cheese faster.
- If the bread is burning before the cheese is melted, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Alambre is a traditional Mexican dish that originated in Mexico City. It typically consists of grilled meat, onions, and bell peppers served on a skewer. The dish is often served with tortillas or as a filling for tacos.
Flavor profiles:
The Alambre Grilled Cheese sandwich is a delicious combination of savory and spicy flavors. The grilled steak and vegetables are seasoned with salt and pepper, while the Oaxaca cheese adds a creamy and slightly tangy taste. The jalapeno pepper adds a spicy kick to the sandwich, while the cilantro adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the Alambre Grilled Cheese sandwich as a hearty lunch or dinner option. It is also a great option for a weekend brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican