Pepito steak sandwich

This simple yet delicious combination originates from South America. The way the bread is prepared is rather similar to Spanish pan con tomate.

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Pepito steak sandwich

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thick flank



ciabatta bread



tomato, grated with garlic



olive oil (for frying)



olive oil, extra virgin, for drizzling

Preparation method

  • Cut the thick flank into thin slices.
  • Quickly fry the slices on both sides in olive oil on a high heat.
  • Spread the grated tomato and garlic on the bread and drizzle with extra virgin olive oil.
  • Place the steak on top and finish with rocket and fried onions.

Serving suggestions

  • As a lunch dish.
  • Try varying with the garnishes. You could, for example, use a mixture of fresh herbs or confitted onion rings.
  • Finish with avocado, lime, and various fresh herbs.

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