Ready for the greatest steak sandwich you could make at home? Try Gordon Ramsay’s Puerto Rican Style Steak Sandwich Recipe, a quick meal that you can have ready in just 10 minutes. This stunning ultimate steak sandwich is from his Ramsay in 10 series, and has taken the world by storm on YouTube and TikTok.
The chef caramelizes a juicy filet of beef to perfection in a cast iron pan and serves it with a saucy tomato relish (think shallot, red onion and fresh basil).
Preparation of this relish just entails cooking the ingredients until they take on a brilliant hue. Spread on a dollop of mayo mixed with whole grain mustard, then pile it all with crispy lettuce and some melted cheese on a toasted bun.
You’ll want to shout from the mountaintop about how much you like this recipe and that you’re posting an original comment and re-uploading content in your own account to say so.
Let’s dive into this delicious food recipe that’s easy-to-prepare in any kitchen!
Ingredients
Mojo Rojo:
½ yellow onion, chopped
1 garlic clove, smashed
1 cup cherry tomatoes
1 roasted bell pepper, cleaned, seeded, and chopped
1 small Scotch bonnet pepper, seeds removed and minced
½ cup of Vegetable Stock
Kosher Salt, to taste
1 lemon, juiced
¼ cup Extra-Virgin Olive Oil
Sandwich:
1 New York strip, fat cap removed
Kosher salt
Freshly cracked black pepper
Olive oil
1 white onion, sliced
1 red bell pepper, sliced
1 soft sandwich loaf, about 6-8 inches long, sliced in half lengthwise
⅓ cup chopped cilantro
4 scallions, green parts sliced
How to Make - Step-by-Step Cooking Instructions
Make the Mojo Rojo
- Warm the skillet: Heat a tablespoon or two of olive oil in a medium skillet, over medium-high heat.
- Sauté the aromatics: Add the diced onions, along with a couple pinches of salt, and cook until translucent. Throw in cherry tomatoes and garlic, and blister them until they are soft and have started to release their juices.
- Add peppers: Add sliced bell peppers and chopped Scotch bonnet peppers. Continue cooking for about 5 more minutes, or until the peppers are tender.
- Simmer with stock: Add in a splash of stock and let it gurgle gently for 7–10 minutes, reducing the liquid a bit.
- Blend: Off the heat, transfer the mixture to a blender. With the machine running, stream in the remaining olive oil and blend on high speed until the sauce is thickened and emulsified. Adjust the salt and lemon juice to taste, and set the Mojo Rojo aside.
Prep the Grill and Skillet
- Preheat: Heat a grill (or grill pan) over high heat. In the meantime, heat a nonstick skillet over another burner, so that all the things are ready at the same time.
Season and Sear the Steak
- Season the meat: Liberally season the steak with salt and pepper then drizzle with olive oil. You can do this by hand, shape the meat into something about the same size as the bread you’re using.
- Grill: Sear the steak over the hottest portion of your grill. You’ll immediately hear that pleasing sizzle — this quick sear seals in flavor.
Caramelize the Onions & Peppers
- Sauté the veggies: When your nonstick skillet is hot, pour in a tablespoon olive oil. Add sliced onions and allow them to brown a little before adding bell peppers, and a fresh swirl of olive oil if necessary.
- Sauté: Cook, stirring occasionally, until onions and peppers caramelize, becoming sweet and rich tasting. It may take several minutes to complete.
Baste with Mojo Rojo
- Flip and baste: When the steak is well charred on one side, flip it. Brush it liberally with Mojo Rojo on the grilled side immediately. Leave to cook for 30–60 seconds.
- Repeat: Flip the steak, baste the other side. That layering creates a bold, spicy, tangy crust.
Toast the Bread
- Oil and season: Drizzle olive oil onto the cut sides of your bread and sprinkle with salt. Squeeze two sides to mix well.
- Grill: Set the bread cut-side down on the hot grill. Toast until it’s crisp and golden on the surface — but don’t burn it!
Rest the Steak
- Remove and rest: When it reaches your desired doneness (medium rare is around 130–135°F / 54–57°C), pull it off the grill and rest for a few minutes. This step assures juicy slices full of flavor.
Final Assembly
- Get the veggies finished: When the onions and peppers are nicely caramelized, transfer them out of the skillet. Fold in fresh cilantro leaves and scallion greens, allowing the residual heat to wilting the herbs gently.
- Slice the steak: Slice the steak on a diagonal against the grain — thick slices work best.
- Assemble the sandwich: Spoon a heaping pile of the onion-pepper mess onto the bottom slice of grilled bread. Lay the steak slices on top, draping them over the edges for a lusty look. Lightly sprinkle with salt and pepper.
- Finish and feast: Top with your second slice of bread (the top of the sandwich), cut in half and bask (or bask) in the glorious mouth-gasm of smoky grill flavors and the bright, fiery Mojo Rojo.