Living close to Mexico means there is a constant influx of great Mexican cuisine. Carne Asada is one of those things that are very popular in San Diego, and it is essentially a long slice of skirt of flank steak, usually marinated or rubbed, and then grilled. It is fantastic when done right. Wendie got us a couple of these steaks, and of course I had to go make a sandwich out of them. I opted to add some ‘green stuff’ from the local farmers market on the bread. We call it ‘green stuff’ because we don’t really know what it is, but the guy that sells it swears by it. It tastes a bit like spicy tabbouleh without the couscous. In any case, substitute with pesto and all shall be well. The greens on top are called “micro greens’ and are also from the farmers market. These taste very lemony, and I wish we had more precise name for them, but alas, ‘micro greens’ it is.
- 1 slice of bread
- 2 tsp of pesto or Italian salsa verde
- 3 oz grilled carne asada
- 1/4 oz baby cucumber
- 1/4 radish
- 1/4 feta
- 1 dash of ‘micro greens’ to garnish.
- 4 tsp olive oil
- 1 tsp cherry balsamic vinegar
Mix the vinegar and the olive oil in a small bowl and set aside for later.
Cut the carne asada (which we assume you already grilled) into 1-inch slices. This makes the sandwich easier to consume. If it’s not warm already, heat it up. IF you haven’t grilled it, just give it about 4 minutes per side on a medium-hot BBQ until it get grill marks and is moist inside.
Cut 4-5 thin slices of baby cucumber and dice it. Do the same for the feta cheese. Mix the two together and set aside.
Cut the radish in thin slices.
Spread the pesto on the bread and lay the carne asada on top. Stick the radish slices in between the pieces of meat. Sprinkle the cucumber/feta mix on top. Spread the micro greens evenly on the very top and pour the olive/vinegar mix on the sandwich.