Spanish · Lunch
Spanish Steak Sandwich (Gluten-Free)
A gluten-free Spanish steak sandwich featuring seared pork tenderloin with caramelized onions, roasted red peppers, and Manchego cheese on a toasted gluten-free roll, finished with smoked paprika aioli and peppery arugula. Sherry vinegar brightens the sweet peppers and cheese.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
735Calories
52.3gProtein
42.8gFat
38.6gCarbs
7.2gSugar
4.8gFiber
1450mgSodium
140mgChol
12.9gSat Fat
980mgPotassium
260mgCalcium
3.6mgIron
1.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice pork tenderloin into thin 1/2-inch medallions, season both sides with salt and black pepper, slice onion thinly, and mince garlic.
2
Sauté
Heat half the olive oil in a skillet over medium heat, cook onion 8 minutes until soft and golden, then push to one side.
3
Sear
Add remaining oil, sear pork medallions over medium-high heat 2 to 3 minutes per side until browned and just firm with no pink inside.
4
Bloom
Add minced garlic and smoked paprika, stir 30 seconds until fragrant, then add sherry vinegar and roasted red pepper off the heat.
5
Toast
Split gluten-free roll and toast cut-side down in a dry pan over medium heat 1 to 2 minutes until golden and crisp.
6
Build
Spread mayonnaise on toasted roll, layer arugula, pork mixture, and Manchego slices.
7
Plate
Close sandwich, press gently, and serve immediately while pork is warm and cheese softens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 22 gluten-free crusty roll
- 2 oz56g Manchego cheese
- 3.6 oz100g roasted red pepper
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp mayonnaise
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small handful arugula
