Steak and Chimichurri Sandwiches

Name: Steak and Chimichurri Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: South American, Latin American
Ingredients: 2 servings Freshly ground black pepper, to taste; 118 milliliters chopped fresh cilantro leaves and tender stems; 177 milliliters extra virgin olive oil; 454 grams skirt steak or flank steak; 237 milliliters chopped fresh parsley leaves; 5 teaspoons medium cloves garlic, minced (about; 1 green onion, thinly sliced; 1 teaspoons Kosher salt, plus more to taste; 1 teaspoon lemon zest from 1 lemon; 1 Tbsp chopped fresh oregano leaves; 59 milliliters red wine vinegar; 2 sandwich or hoagie rolls, each 6 to 7 inches in length

You can never have too many main course recipes, so give Steak and Chimichurri Sandwiches a try. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 1238 calories, 56g of protein, and 95g of fat. This recipe serves 2. It is a good option if you're following a dairy free diet. It will be a hit at your valentin day event. If you have pepper, parsley leaves, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of South American cuisine.

Instructions

To make the chimichurri sauce, combine the parsley, cilantro, green onion, oregano, garlic and lemon zest in a medium bowl.

Ingredients you will need

Chimichurri

Green Onions

Lemon Zest

Cilantro

Oregano

Parsley

Garlic

Equipment you will use

Bowl

Add the olive oil, red wine vinegar, and 1/2 teaspoon of salt and whisk to combine. Season with more salt if needed.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Salt

Equipment you will use

Whisk

Place 1/4 cup of the chimichurri sauce in a small bowl and set aside.

Ingredients you will need

Chimichurri

Equipment you will use

Bowl

Place the steak on a foil-lined sheet pan. Season the steak on all sides with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Steak

Salt

Equipment you will use

Aluminum Foil

Frying Pan

Pour the 1/4 cup reserved chimichurri sauce over the steak, flipping the steak over to ensure even coverage. Marinate the steak at room temperature, for at least 20 minutes, or up to an hour. Adjust broiler rack to 6 inches below element and preheat broiler to high for 10 minutes before cooking.

Ingredients you will need

Chimichurri

Steak

Equipment you will use

Broiler

Broil steaks, turning over once, until nicely browned and charred on each side and center registers 125 to 135°F on an instant read thermometer, 5 to 6 minutes per side.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Remove the steak from the broiler, tent loosely with foil, and allow to rest for 10 minutes. Meanwhile, toast sandwich rolls lightly.

Ingredients you will need

Sandwich Bun

Steak

Toast

Equipment you will use

Broiler

Aluminum Foil

Slice the steak against the grain into 1/4-inch slices. Split the sandwich rolls open, then spoon and slather some of the remaining chimichurri sauce on the inside of the bread. Divide the sliced steak among the rolls, then spoon on more of the chimichurri sauce over the meat.

Ingredients you will need

Grains

Sandwich Bun

Steak

Bread

Roll

Meat

Serve the sandwiches with the remaining chimichurri sauce on the side, for dipping.

Ingredients you will need

Chimichurri

Equipment

Ingredients

Servings:

2servings

Freshly ground black pepper, to taste 118milliliters

chopped fresh cilantro leaves and tender stems 177milliliters

extra virgin olive oil 454grams

skirt steak or flank steak 237milliliters

chopped fresh parsley leaves 5teaspoons

medium cloves garlic, minced (about 1

green onion, thinly sliced 1teaspoons

Kosher salt, plus more to taste 1teaspoon

lemon zest from 1 lemon 1Tbsp

chopped fresh oregano leaves 59milliliters

red wine vinegar 2

sandwich or hoagie rolls, each 6 to 7 inches in length

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.