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Mini Steak Sandwich with Chimichurri Sauce Recipe

  • 20servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chimichurri Sauce:

  2. 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley )

  3. 3 to 5 cloves garlic , minced

  4. 1 teaspoon salt

  5. 1/2 teaspoon freshly ground pepper

  6. 1/2 teaspoon chili pepper flakes

  7. 2 tablespoons fresh oregano leaves

  8. 2 tablespoons shallot or onion , minced

  9. 3/4 cup vegetable or olive oil

  10. 3 tablespoons sherry wine vinegar , or red wine vinegar

  11. 3 tablespoons lemon juice

  12. Steak:

  13. 1 tablespoon cayenne pepper

  14. 3 tablespoons salt

  15. 2 1/2 pounds rib-eye, New York strip, or sirloin steak ,

  16. 1 1/2 inches thick

  17. 2 baguettes , sliced into 1/4-inch-thick slices

Instructions Jump to Ingredients ↑

  1. Preheat a grill.

  2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.

  3. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.

  4. Place the steak directly over a hot grill, baste with the chimichurri sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.

  5. minutes per side for medium rare.

  6. Remove the steak from the grill and slice long strips from the outer edges of the steak and place it on a slice of baguette, and enjoy.

  7. Alternatively, you can grill the steak and just add the sauce at the end without basting it throughout the cooking time.

  8. Recommended beverage: Argentinian Malbec (red)

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