PATI'S MEXICAN TABLE

April 16, 2011 11:30 AM
Pepito: Steak & Avocado Sandwich
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: avocado , cheese , EP103 , Food , guacamole , Jinich , Mexican , Pati , pepitos , recipe , sandwich , steak , tortas
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PEPITO: STEAK & AVOCADO SANDWICH
Pepito
Makes 4 to 6 generous tortas or sandwiches of about 4" length

INGREDIENTS
1 1/2 lbs flank steak
3 tbsp soy sauce
1 tsp Dijon mustard
3 garlic cloves, finely chopped or pressed
1 tsp dried rosemary
1/8 tsp black pepper
Pinch of sea salt
2 tbsp olive oil
4 teleras, bolillos, petite baguettes, or baguettes sliced into 3 to 4 inches and cut in half
6 ounces Monterey jack cheese, muenster or mild cheddar
1 cup gucamole (see below)
1 cup refried beans (store bought or homemade)

TO PREPARE
Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper.  You may marinate it anywhere from 1/2 hour to overnight in the refrigerator.  Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.

Preheat the grill pan or grill at medium-high heat.  Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat.  You can drizzle any extra marinade right over the top of the meat while it cooks.  For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side.  Remove the meat from the heat and place it on a cutting board.  Let it rest for 5 to 10 minutes, slightly covered.  Thinly slice across the grain.

Preheat the oven to 350 degrees.

Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet.  Spread about 3 tablespoons of refried beans on the bottom half of each bread.  Cover with about 3 to 4 tablespoons shredded cheese.  Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes.  Remove from the oven.

Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole.  Place the tops on top! Eat while hot.

GUACAMOLE
Makes over a cup

INGREDIENTS
2 ripe avocados, halved, pit removed, meat scooped out and mashed
3 scallions, about 2 tbsp, rinsed, tops removed, white and light green parts thinly sliced
2 tbsp coarsely chopped cilantro leaves, optional
3 tbsp jalapeno or serrano chile, more or less to taste, minced (seeding is optional)
2 tbsp lime juice, freshly squeezed
Salt to taste

TO PREPARE
Gently mix ingredients in a bowl or molcajete and serve.  It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

Comments

This is the first time I've ever seen your show and I'm so glad that I tuned in. I just love Mexican food. And these Pepito's just made my mouth water. Guess I know what I'll be shopping for on Monday!

Thanks for the recipe Pati.

Toni | April 16, 2011 7:41 PM


Watched your show today for the first time. Love your recipes and plan on
trying them myself. The avocado chop chop salad looked real refreshing, and
the steak and avocado sandwich looked great. keep up the good work.
sincerely--Joan Salvati

joan Salvati | April 16, 2011 8:45 PM

Thanks much Joan!

Pati Jinich replied to comment from joan Salvati | April 18, 2011 6:51 PM

Hi Pati,

I made the pepito steak sandwiches last night for my wife and me and they were awesome. I think I might use Skirt steak next time, just because I love it.

Randy

Randy | April 22, 2011 12:42 PM

Wow, what a great show! Watching your show for the first time today I am inspired to prepare your steak and avocado sandwich using a 100% whole-grain roll. I know that it will be fresh, clean and delicious. Now that your show is on my radar I will continue to watch and learn. Thanks Pati!

Lee | April 23, 2011 12:49 PM

Hi, discovered your wonderful show today -the chipotle chicken made my mouth water. And the tomatillo & lime jam? O.M.Goodness, yes! Couldn't wait to get to your site. Terrific. When can we look forward to getting our itchy hands on that cookbook you're writing? :-) I am thrilled to find all the blog recipes and the recent ones from show (since I've missed prev shows). I admit to disappointment in the photos with the show's recipes -- dinky little pics buried in graphics. Fun graphics, but ... can't really see the food. I hope you plan to replace them in time with a really good photo of the finished dish. I do love a nice photo to store with the recipe -- like the beauties you post with the blog recipes. (and thank you for that). I tried my best to get a good screen cap of the chipotle chicken as you put it on the serving plate. Boy, did that make me hungry. By the way, it's really a very nice touch to show a printed list of ingredients on screen. I was screen capping like crazy as didn't know whether I'd be able to find the recipe otherwise! Did I mention that I'm smiling?

Lia | April 23, 2011 3:35 PM

I'm so glad I discovered your blog! I'm making this for dinner tonight. In fact, I've got my hubby cleaning his grill as we speak! :) The meat has been marinating since 10a.m. this morning, so I'm sure there will be LOTS of flavor! :) My 3-yr. old loves anything avocado (including Filipino avocado shakes), so I'm looking forward to seeing his reaction when he spies the guacamole. Thanks for sharing this recipe!

Char | April 28, 2011 6:46 PM

I was glad to see your info on picking out a ripe avocado. I usually buy 3 or 4 whenever they're on sale. Never thought of squeezing them for ripeness in the store BEFORE I buy them. I usually put them in a fruit ripening bowl.

Marilyn Cook | April 30, 2011 2:59 PM

Great! I'm glad to hear you are trying out the recipe. The longer you marinate the meat, the better! I'm sure it will be delicious! My youngest boy also love anything avocado! Good hearing from you.

Pati Jinich replied to comment from Char | May 2, 2011 3:22 PM

Hi Pati
Just saw your show on PBS and loved it . I will be trying some of your recipes soon and will try to watch future shows.
John

John Massaro | July 3, 2011 11:32 PM

I can't wait to try the pepito sandwiches and the avocado ice cream! I watched your show with my kids (ages 7 & 11) the other day and that is what you made. They really wanted me to make it! I just took some steak out of our freezer and am buying the rest of the ingredients Tuesday. Thank you for sharing the recipes!!!

Jenny | July 4, 2011 2:15 AM

Pati,

I never knew gratitude from my husband concerning cooking like I know it NOW! He LOVES the Pepitos and requests the every single week. It seems like you can't get a recipe that's simple AND delicious these days, but this is truly both. Thanks for sharing your God-given gift of cooking. :)

Dela | July 5, 2011 5:30 PM

Dela,
Thank you so much for your lovely message!! I am so very happy to assist in making your husband happy ; )

Pati Jinich replied to comment from Dela | July 5, 2011 6:37 PM

WOW! My husband made the pepitos and that meat is THE BEST I have EVER had!!! Thank you so much for sharing! We will be eating this often:)

Jenny | July 5, 2011 8:53 PM

I loved your show, and the recipes from it. I'm a fan.

Rochelle | July 6, 2011 5:22 PM

Jenny, I'm so glad both you and your husband enjoyed the pepitos. I hope you continue to enjoy!

Pati Jinich replied to comment from Jenny | July 13, 2011 5:49 PM

Rochelle, Thank you so much for your support! It means the world to me!

Pati Jinich replied to comment from Rochelle | July 13, 2011 5:55 PM

Pati
I was so excited to see your show. I haven't been excited about cooking in a long time but I've been inspired! I can't stop thinking about those pepito's what brand of store bought refriend beans would you suggest? Love the show!

Tyisha | September 5, 2011 1:02 AM

Hola Tyisha, There are many different brands, and my advice is to just try them and use whatever one you like best! :)

Pati Jinich replied to comment from Tyisha | September 14, 2011 3:38 PM

Pati,

Your show is so refreshing & enticing. My husband happened into the kitchen - taking a break from the "news" and financial shows to see what I was watching. When he saw you preparing the Pepito sandwiches, he got excited. Said they reminded him of his service days in Madrid, Spain 50 yrs ago! We're going to make your recipe together this week! Yeah, he's back in the kitchen!
Adrienne

Adrienne Santore | September 18, 2011 11:45 AM

Hi Pati,

I saw your show for the first time today, and will be serving both the Pepitos and the Avocado & Hearts of Palm Chop Chop Salad (yes, a double dose of avocado) the next time I have my friend over for dinner.

I will be watching to see what you make next!

Thanks!

Ellen | September 24, 2011 8:06 PM

Hi Ellen, I hope you and your friend enjoy the Pepitos and the Avocado & Hearts of Palm Chop Chop Salad! You can never have too much avocado :)

Pati Jinich replied to comment from Ellen | September 26, 2011 12:44 PM

Hello Pati! I just caught this show rerun on my local PBS "Create" station. I am so glad, because the Pepito sandwich looked sooo delicious! I really love guacamole and avocados, I can't wait to try them in a different way. I just pulled up your site to show my husband what I plan to make, and he can't wait :)

Lena Robinson | June 10, 2012 6:40 PM

Thank you so much for your lovely comment Lena! I hope you and your husband enjoy those Pepitos!

Pati Jinich replied to comment from Lena Robinson | June 11, 2012 1:11 PM

Hola
just watched the show and will certainly be trying Pepito's sandwich.

Required Felipe J Valtierra | July 14, 2012 1:10 PM

I too just saw your show for the first time on Create on PBS and this happened to be the dish you were making. Holy macaroni and cheese did it look delicious! So good in fact, that I went to the store and grabbed all the goodies to make it- it's marinading as we speak! Thanks

Michelle Gentzel | July 15, 2012 1:49 PM

Hola Michelle, I am so happy you tried this recipe! What did you think? :)

Pati Jinich replied to comment from Michelle Gentzel | July 19, 2012 12:47 PM

Thank you Felipe!

Pati Jinich replied to comment from Required Felipe J Valtierra | July 19, 2012 1:04 PM

Do you think this would work also if pork tenderloin was substituted for steak?

Required | September 8, 2012 2:18 PM

Yes, absolutely!

Pati Jinich replied to comment from Required | September 8, 2012 3:09 PM