Mezcal Marinated Steak Sandwiches

Mezcal, an agave based alcohol beverage from Mexico, is a perfect ingredient to add to marinades. The natural smokiness blends really well with red meat and really ties together on the grill. I recommend grilling the steak over charcoal, but you can certainly use a gas range or indoor grill as well. This steak sandwich is served with sauteed onions, and a fantastic creamy lime-jalapeno topping.

Photo by: Sabrina Baksh

5 from 1 vote

Print Pin

Course: Main Dish

Cuisine: American Food, Fusion

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: People

Calories: 668kcal

Ingredients

1/2 pounds flank steak of flat-iron or sirloin flap steak
6 hamburger buns
3 limes juiced
1/4 cup mezcal
2 tablespoon olive oil
1/2 jalapeno seeded and finely minced (reserve the other half for topping)
2 cloves garlic minced
1 1/4 teaspoon salt
2 teaspoons agave syrup (or honey)
1 teaspoon cumin
1 teaspoon Mexican chili powder (or plain chili powder if preferred)
1/2 teaspoon granulated onion
1/2 teaspoon black pepper
for onions:
1 cup beef broth
2 large sweet onions cut into thin rings
3 strips bacon chopped
pinch salt and black pepper
for topping:
1 cup mayonnaise
zest of 1 lime, plus juice
1/2 jalapeno seeded and roughly chopped

Instructions

Stir together marinade ingredients until well combined. Place flat steaks in a resealable plastic bag, pour marinade over top making sure that all surfaces are well coated. Seal bag and place into refrigerator for 4-8 hours.
Combine topping ingredients in a small bowl. Cover with plastic wrap and place into refrigerator.
In a large skillet, fry bacon until crisp. Spoon out onto a paper towel lined plate. Add sliced onion to bacon grease and saute over medium to medium high heat for a few minutes. Season with salt. Add broth to pan along with cooked bacon and let mixture come to a high simmer. Reduce heat to medium-low, cover pan and cook for 8 minutes or until broth has reduced and onions are brown and tender. Remove from heat, cover, and keep warm. Briefly reheat on the stove top if needed.
Preheat grill for medium high heat.
Remove steaks from bag and place onto the grill. Carefully pour some of the remaining marinade over top. Discard the rest. Cook for 7-9 minutes per side, depending on thickness and type of steak being used. Once cooked to desired doneness, remove from heat and place onto a clean cutting board.
Cut steak into thin slices and assemble sandwiches with cooked onions and sandwich topping. Enjoy!

Nutrition