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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
10 garlic cloves, mashed from their skins |
1 medium onion, coarsely chopped |
2 teaspoons ground cumin |
1 lemon, juice of |
1 lemon, zest of |
1 cup extra virgin olive oil |
1 1/2 lbs ground sirloin |
1/4 cup pimento stuffed olive, finely chopped |
1 tablespoon paprika |
2 tablespoons worcestershire sauce |
1 tablespoon hot sauce |
1 cup tomato sauce |
2 -3 tablespoons mccormick's montreal brand steak seasoning |
4 crusty rolls (cuban or portuguese rolls) |
2 large dill pickles, thinly sliced lengthwise |
2 beefsteak tomatoes, sliced |
plantain chips |
Directions:
1. To make the mojo: add the garlic and onions to a food processor with the cumin, lemon zest, and lemon juice.
2. Turn the processor on and stream in the extra-virgin olive oil and 1/4 cup water.
3. Heat a nonstick skillet over med-high heat; add in half the mojo; heat for 15 seconds, then add in the beef; begin to break up the meat.
4. Brown and crumble the meat with the mojo for 3 minutes.
5. Add in the olives, paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning.
6. Bring to a simmer and decrease heat to low.
7. Cover over low heat for 10 minutes.
8. Split the rolls and pile on the bottoms with hefty spoonfuls of the meat mixture.
9. Cover the meat with sliced dill pickles and the tops of the rolls.
10. Serve the plaintain chips tomatoes alongside; season tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips.
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