Roaming the Prairie Steak & Chimichurri Sandwich

Roaming The Prairie Steak & Chimichurri Sandwich Recipe

No Photo

Have you made this?

 Share your own photo!

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

How to Make Roaming the Prairie Steak & Chimichurri Sandwich

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.

Printable Recipe Card

About Roaming the Prairie Steak & Chimichurri Sandwich

Main Ingredient: Beef
Regional Style: American