Cuban Beef Sandwich

Ingredients:

• 700 g of beef flank steak
• 1 loaf (35 cm) ciabatta
• 1 cup olive oil
• 1 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley
• 1/4 cup fresh lime juice
• 5 cloves of garlic
• 1 tbsp coarse salt, plus a little more
• 2 tbsp. l. canola oil
• 1 medium-sized onion, thinly sliced ​​into half rings

Preparation:

1. Cut the meat into 2 equal pieces and place in a plastic bag or container. Pour olive oil, cilantro, basil, parsley, lime juice, garlic, and a tablespoon of salt into a blender. Blend until smooth.
   
   Set aside 1/2 cup of the herb mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours.
2. Preheat oven to 190°C.
   
   Cut the ciabatta in half lengthwise and scoop out some of the crumb if desired.
   
   Remove the meat from the marinade and discard the marinade. Place the beef on a paper towel to absorb any excess marinade. Heat a grill pan over medium-high heat and add a tablespoon of canola oil.
   
   When the pan is hot, add the meat and cook until medium-rare, about 4-5 minutes per side, depending on the thickness. Place the meat on a cutting board and cover with foil. Repeat with the other piece of meat, adding more oil if necessary.
3. Place the bread directly on the oven rack and toast for about 5 minutes.
   
   Heat the remaining tablespoon of oil in a grill pan over medium-high heat. Add the onion and cook until browned but still crisp, about 1 minute. Remove from heat and season with salt to taste.
   
   Remove the reserved herb mixture from the refrigerator and spread it on the inside of both bread halves. Thinly slice the meat diagonally and arrange it on the bottom half of the bread. Top with onions and the remaining bread. Cut into 4 sandwiches and serve.