Molletes de Bistec con Queso y Pico de Gallo Fresco

Molletes de Bistec con Queso y Pico de Gallo Fresco ingredients

• 4 each bolillo rolls
• 1 lb skirt steak or flank steak
• 1.5 cups refried black beans
• 8 oz Oaxaca cheese (or Monterey Jack)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 each roma tomatoes
• 0.25 cup white onion
• 0.25 cup cilantro
• 1 each jalapeño
• 1 tbsp lime juice

How to make Molletes de Bistec con Queso y Pico de Gallo Fresco

1. First, prepare the Pico de Gallo: In a small bowl, combine the 2 diced roma tomatoes, 1/4 cup finely diced white onion, 1/4 cup chopped cilantro, 1 minced jalapeño, and 1 tablespoon lime juice. Stir well, season with a pinch of salt, and set aside to allow the flavors to meld.
2. Pat the 1 lb skirt steak dry with paper towels, then season liberally on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a cast-iron skillet or griddle over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness. Remove the steak from the skillet and let it rest on a cutting board for 5-7 minutes before slicing against the grain into thin strips.
4. While the steak rests, preheat your oven's broiler to high. Slice the 4 bolillo rolls horizontally and spread the cut sides lightly with the 1.5 cups of refried black beans, ensuring an even layer.
5. Place the bean-covered bolillo halves on a baking sheet. Evenly distribute the thinly sliced steak strips over the beans on each bolillo half.
6. Top each steak-and-bean mollete with a generous amount of 8 ounces shredded Oaxaca cheese, ensuring good coverage for melting.
7. Transfer the baking sheet to the preheated broiler. Broil for 3-5 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown on the edges. Watch carefully to prevent burning.
8. Carefully remove the molletes from the oven. Spoon a generous amount of the prepared Pico de Gallo over the melted cheese and steak on each mollete.
9. Serve the Molletes de Bistec immediately while they are hot and the cheese is still gooey. These make for a delicious and satisfying Mexican lunch.

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