So I'm not gonna do a steak sandwich.

Beautiful new york strip, taking the fat cap off it lightly seasoned it and then I'm gonna grill it super quick.

But the secret here is to make sure we give some spice some love into that steak.

Okay.

And that's why I've got a read more hall and it's a sort of a staple in Puerto Rican cuisine as a way of injecting some sort of, you know flavor.

But more importantly it gives off the most amazing heat as well.

No, let that steak sit in the marinade.

The secret now has got a really good color on there, push it down nice and even so it's been flattened and I look at the size of the bread I think of my steak and so I just manipulate that steak to the size of the bread so therefore no one's got any short ends, push that down, get all that marinade in there and then straight onto the grill, Find the hottest part and lay that on beautiful.

Get that pan nice and hot.

And now for the garnish what goes well with the steak, onions, peppers, beautiful loser, nice white onion this time around, nice and chunky again and touch of olive oil, onions in plentiful.

Exactly nice next to that.

Some red pepper, just literally top and tail it down to the side and around Now the secret here to make sure that we get that balance of the sweetness with the beautiful caramelization of those onions peppers, sliced nice and thinly.

It's a steak sandwich so I'm gonna leave the skins on.

Nothing wrong with it.

And they sought a beautifully, so nicely done.

Beautiful peppers, go in with the onions.

All right.

Turn that steak.

Beautiful.

No, on the first turn, get your mojo and just beautifully base that over the steak.

You see this flavor profile literally raising the roof through on generously nice.

Let that sit there and sort of caramelize beautiful.

Now what's at stakes ton again, lift it up and turn it and go again William mojo this time on top.

Beautiful.

We need a really good robust bread, lightly olive, all the bread.

I've got a nice soft white roll, pinch it together and grill that nicely.

That's a staple straight onto the grill.

Beautiful.

Once that's toasted, bring that back, make sure you got a nice firm bit for the base and there's the top.

It's really important to get that color on there.

Then we'll take the steak off state comes off and in the peppers.

Once they're caramelized, a little touch of cilantro chop that up nice and fine, throw that in there with your peppers, scallions.

All right at the end and just take the tops off.

Okay, if they stay on the board that is when the wind picks up it takes my tops away go into the steak sandwich.

Look at that.

Beautiful finished that with a touch of seasoning.

Mix that up.

Beautiful.

Now, generously spoon on the peppers, the onions.

That freshness with that little cilantro at the end.

The hip.

Beautiful.

I want them hanging out the ends.

I don't want anyone skimping on that.

Beautiful.

Check the temperature.

It's medium rare.

Slice the bias up and set that in sliced side up.

Beautiful.

Those little bits for the dog if you behave himself.

Mm hmm.

That is amazing.

A little seasoning in there because we've exposed the meat pepper lead on, push down, hold it nice and firmly slice down and there you go.

A beautiful steak sandwich, Puerto Rican style the dog.

I'll eat those little bits.

This is for you.

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