INGREDIENTS
- – Hip tail 1 unit.
- – Salt and pepper.
- – Olive oil.
- – Onion 2 items.
- Chimichurri mayonnaise:
- – Mayonnaise 200 g.
- – Dry chimichurri 2 tbsp.
- – Pepper.
- – Milk (if mandatory).
- Onion and Cucumber Pickles:
- – Onion 1 unit.
- – Cucumber 1 unit.
- – Vinegar 2 cups.
- – Sugar 1 cup.
- – Water ½ cup.
- – Laurel 2 leaves.
- – Peppercorns 1 tbsp.
- – Mustard seeds 1 tbsp.
- Armed:
- – Pan ciabatta 4 items.
- – Bacon 12 slices.
- – Provoleta 4 fetas.
- – Tomate 1 unid.
- – Arugula 1 tied.
Get pleasure from a scrumptious colita de cuadril sandwich with chimichurri mayonnaise and onion and cucumber pickles, an excellent full recipe so that you can attempt to take pleasure in at house!
PROCEDURE:
1. For the meat, warmth a plate with oil and add the onions, one after one other, with a little bit salt and pepper.
2. Reduce the tremendous skinny rump tail in order that they seem like strips, calculate roughly the thickness of the Milanese.
3. Put the meat on the sheet with a little bit olive oil. Spice with salt and pepper.
4. Take away the meat from the veneer whereas it’s nonetheless juicy, as a result of it’ll later return to complete cooking.
5. Reduce the meat into skinny strips and return to the plate, mixing with the onion.
6. Brown the bacon and provoleta.
7. For the mayonnaise, combine all of the components, if mandatory add milk to make it lighter.
8. For the pickles, convey the water, vinegar and sugar to a boil together with the bay leaf, peppercorns and mustard.
9. Add the sliced cucumbers and the chopped onion and boil for five minutes.
10. To assemble, unfold the bread with mayonnaise, place the tomato slice, add the sautéed meat with the onion, then the provoleta and the bacon. End with the arugula leaves.
