Grilled Steak and Bean Sandwiches
At Contimo Provisions, a Napa Valley food truck, chef-owners Ryan Harris and Kevin Folan bring fine-dining creds and from-scratch components to their craft. For this much-loved sandwich, they pile grilled steak and homemade pico de gallo into sandwich rolls. Their bean spread takes it to the next level--although they use freshly simmered Rancho Gordo dried beans, this simpler version using canned pintos or pinquitos (as well as store-bought salsa) also delivers lots of flavor.
- Time: 75 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- STEAK AND SANDWICHES
- pounds skirt steak, fat trimmed
- large garlic clove
- teaspoon kosher salt
- teaspoon pepper
- tablespoon extra-virgin olive oil
- bolillo* rolls or other sandwich rolls such as ciabatta, each about 4 oz
- loosely packed cilantro sprigs
- SALSA
- fresh salsa
- Zest and juice of 1 lime
- BEAN SPREAD
- teaspoon ground cumin
- small garlic clove
- can drained, cooked pinquito or pinto beans
- teaspoon red chile flakes
- tablespoons extra-virgin olive oil
- teaspoons lemon juice