Pressed Pan con Bistec

Walk into any Cuban cafeteria around Miami and this steak sandwich sits right next to the Cubano on the menu. The steak is palomilla, top round pounded thin and soaked in sour orange and garlic, so it cooks in about a minute and stays tender. Press the sandwich firmly; the bread should flatten by about a third and turn crackly outside. No sandwich press at home? A second heavy skillet, or a foil-wrapped brick, on top does the same job.