Steak and Onion Mini Sammies (Edit recipe)

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A Puerto Rican-inspired twist, this recipe transforms beef loin into tender, flavorful Bistek Encebollado sandwiches. Slow-roasted, marinated in olive oil, vinegar, and citrus, it's cooked fat-side up for juiciness, then thinly sliced onto toasted gluten-free baguettes. Sauteed onions add depth, while crisp lettuce and tomatoes balance the flavors. Perfect for game day or anytime you crave a bold, satisfying sandwich!

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PREP TIME

4 hours and 20 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

13

Serves: 28

Ingredients

Beef Roast

2 lb Beef Loin Roast - US Wellness Meats
1 Tbsp Adobo Seasoning
4 oz Extra Virgin Olive Oil
4 oz Apple Cider Vinegar
1.5 Tbsp Lemon Juice
2 whole White Onion

Sandwiches

4 Gluten-Free and Vegan Large Baguette – Gifted Breads, (2) 2- Packs, Total of 4 Large Baguettes
1 whole Lettuce, Romaine, sliced
1 whole Tomato, thinly sliced
.25 cup Avocado Oil Mayonnaise
2 Tbsp Mustard, Spicy Brown

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 250°F.
Pat the beef loin roast dry with paper towels and place it in a glass dish.
In a blender or food processor, combine olive oil, vinegar, and lemon juice. Blend for 45-60 seconds until emulsified.
Slice two onions and set them aside.
Liberally sprinkle Adobo seasoning over all sides of the roast.
Pour the olive oil mixture over the roast and cover it with the sliced onions.
Cover the dish and marinate for at least 4 hours or overnight in the refrigerator.
Halfway through marinating, flip the roast and cover the other side with onions.
Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature.
Remove the roast from the marinade and onions, then place it in a roasting dish fat-side up. This allows the fat to render and keep the meat juicy while cooking.
Transfer the roast to the middle rack of the oven and cook for 1 hour, or until the internal temperature reaches 120°F.
Once it reaches 120°F, remove it from the oven and let it rest for 45-60 minutes.
After resting, set your oven to broil and return the roast to the oven for 5-10 minutes, until the top browns slightly with a bit of char.
Remove the roast from the oven and trim off any excess fat from the top or bottom.
Slice the beef against the grain into 1/4-inch thin slices for tender bites.
While the beef rests, heat a large pan over medium heat.
Once hot, transfer the onions and marinade liquid into the pan.
Cook, stirring occasionally, until the onions are soft and translucent, about 25 minutes.
Remove the onions and set them aside in a bowl. Reserve the leftover oil in the pan.
While the onions cook, thaw the baguettes if needed.
Cut the baguettes lengthwise and lay them open.
Spread the reserved olive oil from the pan on the cut sides of the baguettes.
Bake the baguettes open-faced in a 400°F oven for 6 minutes, then remove and let them cool.
Thinly slice the lettuce and tomatoes to prepare for assembly.
Spread a thin layer of mayonnaise and mustard on one side of the baguette.
Place sliced beef onto the bottom half of each roll.
Top generously with the sautéed onions.
Add the sliced lettuce and tomatoes.
Place the top half of the baguette over the filling.
Slice into finger sandwiches about 1.5-1.75 inches wide.
Serve and Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	12 g
Carbohydrates:	0 g
Protein:	6 g
Cholesterol:	2 g
Sodium:	179 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.

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