roaming the prairie steak & chimichurri sandwich
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My creation for this week's Sandwich Challenge.
My husband absolutely loved this sandwich and has claimed that this is a definite do over. We both enjoy eating steak and chimichurri at Texas de Brazil and so that was my inspiration for this delightful sandwich.
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(1)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Blend
Ingredients For roaming the prairie steak & chimichurri sandwich
- CHIMICHURRI
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1 cfresh parsley, stems removed
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1 cfresh cilantro, stems removed
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1/4 cfresh basil leaves
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3 clovecrushed garlic
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1/2onion, minced
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1/2 croasted red bell peppers, chopped
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5 Tbspred wine vinegar
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1 tspsalt
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1/2 tspred pepper flakes
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1/2 tspground black pepper
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1 cextra virgin olive oil
- SANDWICH INGREDIENTS
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2ribeye steaks, grilled to desired doneness
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4 sliceasadero cheese
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ciabatta bread loaf or rolls, sliced
How To Make roaming the prairie steak & chimichurri sandwich
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1Chimichurri sauce:
Into your food processor add: parsley, cilantro, basil and crushed garlic. Pulse to combine.
Add: onion, roasted red bell pepper, vinegar, salt, pepper flakes, black pepper. Pulse. Gradually add olive oil while processor is on until mixture is combined. Set aside. -
2Season ribeyes with salt and pepper and grill to desired doneness. Once cooked, transfer steaks to cutting board and allow to rest for 5 minutes. Then slice thinly.
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3Sandwich assembly:
Place 4 slices of steak onto one slice of bread. Top with Asadero cheese. Repeat until you have 4 sandwich halves.
Place sandwiches onto a cookie sheet and into the warm oven for approximately 2-3 minutes OR until cheese has melted.
Once melted top with a spoonful of the Chimichurri sauce on top. Top with additional slice of Ciabatta bread. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roaming the Prairie Steak & Chimichurri Sandwich:
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