Roaming The Prairie Steak & Chimichurri Sandwich Recipe

No Photo

Have you made this?

 Share your own photo!

Roaming the Prairie Steak & Chimichurri Sandwich

Amanda Smith

By
@Smithal70

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.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Blend

Ingredients

CHIMICHURRI

1 c
fresh parsley, stems removed
1 c
fresh cilantro, stems removed
1/4 c
fresh basil leaves
3 clove
crushed garlic
1/2
onion, minced
1/2 c
roasted red bell peppers, chopped
5 Tbsp
red wine vinegar
1 tsp
salt
1/2 tsp
red pepper flakes
1/2 tsp
ground black pepper
1 c
extra virgin olive oil

SANDWICH INGREDIENTS

2
ribeye steaks, grilled to desired doneness
4 slice
asadero cheese
ciabatta bread loaf or rolls, sliced

Directions Step-By-Step

1
Chimichurri 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.
2
Season 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.
3
Sandwich 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.

About this Recipe

Main Ingredient: Beef
Regional Style: American