INGREDIENTS

500 grams of Shredded NAVARRO® Oaxaca Cheese

4 pieces of onion bread

1 kgs of marinated skirt steak

1/2 cup of mustard

1/2 cup of Dijon mustard

3 tablespoons of mayonnaise

1 large piece of lettuce in thin julienne strips

2 pieces of chopped boiled eggs

4 pieces of medium yellow sweet potatoes

2 tablespoons of chili powder

PREPARATION

SWEET POTATO WEDGES

1. Wash the sweet potatoes well and cut into slices preserving the skin.

2. Cook them in boiling water until they are soft and drained.

3. In a bowl put the sweet potatoes, the olive oil and the condiments, mix until they are mixed.

4. Separately, mix the mustards until they are well blended, set aside.

5. Serve the sweet potatoes on baking paper with the peel towards the paper and bake for 20 minutes or until the desired golden brown is obtained.

SKIRT STEAK

6. Roast the steak over low heat in a frying pan, turning it every 3 minutes to keep its juices inside, until it is golden on the outside. Let it rest in the same frying pan.

7. In a bowl, add the julienne lettuce, boiled egg and mayonnaise, salt and pepper and mix well, set aside.

8. Filet the steak in very thin slices and in a griddle or frying pan serve a generous portion in a disorderly way, on top add the shredded  NAVARRO® Oaxaca Cheese and let it melt.

9. Open the bread and spread the mustard mix, serve the meat on the bread, add the lettuce salad, cover and serve. In a small bowl, serve the broth of the meat that was left in the pan. 

Note: Accompany with a delicious cold ale and sweet potatoes.