Roaming The Prairie Steak & Chimichurri Sandwich Recipe

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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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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.
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.

About this Recipe

Main Ingredient: Beef
Regional Style: American