2 Serves
140 Mins
Rub the garlic cloves over the sirloin steaks. Place the steaks into a ziploc bag and add the olive oil, sherry vinegar, and parsley stalks. Seal the bag and use a rolling pin to gently tenderize the meat through the plastic. Marinate for 60 to 120 minutes.
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PortugueseVitamin E
5 mg / 15 mgVitamin K
561 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
179 µg / 400 µgCalcium
167 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
932 mg / 4,700 mgSodium
752 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Prepare the green sauce by combining the dipping sauce ingredients with a tablespoon of water in a blender. Process until the mixture is completely smooth.
Heat a frying pan or griddle over high heat. Remove the steaks from the marinade, brushing off excess garlic and parsley stalks, and season the meat well.
Sear the steaks for 2 minutes on each side. Remove from the pan and let them rest on a plate. Place the ciabatta halves toasted-side down on the same plate to absorb the resting juices.
Slice the rested steaks thinly and assemble the sandwiches by stuffing the meat into the ciabatta rolls along with the prepared green sauce and fresh rocket.
9
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g
Cuban