Beef Flat-Iron Steak Cuban-Style Sandwich

Method

Remove Silver Fern Farms Beef Flat-Iron Steaks from fridge and packaging. Season with pepper and 1 tsp olive oil. Allow to bloom at room temperature for 10 mins. Salt the Beef New York Strip Steaks just prior to cooking.

Grind the garlic, coriander, onion powder, chipotle powder, and cumin together in a spice grinder or mortar and pestle. Rub half of the mix over the Beef Flat-Iron Steaks. Combine the remaining spice mix into the mayonnaise and mix well. Cover and set aside.

Slice the loaf through the middle, lengthways, then into four pieces. Lightly oil the bread on one side. Heat a frying pan on a medium-high heat and grill the bread on the outsides. Set grilled bread to the side.

Heat pan to medium and grill the Flat-Iron Steaks on each side for 2-3 mins. Remove from heat, transfer to a plate and cover the meat loosely with foil to rest for 5 mins. Once rested, slice the Flat-Iron Steaks across the grain into thin pieces.

Assemble sandwiches starting with bottom four slices of bread, grill side down. Spread each slice with spicy mayonnaise, top with charred capsicums, watercress and sliced Flat-Iron Steaks. Serve with mustard, dill pickle and top with remaining bread.

Alternatively, you could use a sandwich press to toast the sandwiches.