Sunday, May 31, 2009

Grilled Steak Sandwiches with Chimichurri

I've said it before, and I'll say it again. When you restrict your beef intake to a once a month thing (as I do), you'd better make that once a month experience really worthwhile. Here is an excellent and easy recipe that certainly accomplishes this. It's absolutely brimming with intense flavor, and is so satisfying you won't believe it. Yes, it's that good.

Chimichurri is Argentina's answer to pesto, and I have to say, I think it wins. Pesto is fabulous too (and will be featured later this week), but chimichurri is simply incredible. It's spicy and herby, and with good quality extra virgin olive oil, it's a heavenly sauce to dollop on grilled meat or veggies. And it's super cheap to make!

So here it is, grilled steak with bell peppers and chimichurri, placed inside a beautiful crusty roll. Friends, meet dinner.

Grilled Steak Sandwiches with Chimichurri
adapted from Bon Appetit Fast Easy Fresh Cookbook
serves 2


1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
1 1/2 tablespoons red wine vinegar
1 garlic clove, peeled
1/4 teapsoon crushed red pepper flakes
1/3 cup plus 2 tablespoons quality EVOO
salt and freshly ground pepper
1 bell pepper, seeded, cut into 3/4-inch strips
10 ounce rib-eye steak (3/4 to 1 inch thick)
2 crusty rolls, warmed


1. In a food processor, process the parsley, cilantro, vinegar, garlic, red pepper, and 1/3 cup EVOO until almost, but not quite, smooth. Season with salt and pepper to taste.

2. Preheat grill pan (or outdoor grill) over medium-high heat. Brush the steak and bell pepper strips on both sides with olive oil. Season with salt and pepper. Grill the peppers for about 4 minutes on each side, until just tender. Grill steak about 5-6 minutes on each side for medium-rare, or to desired doneness. Set aside and let the steak rest a few minutes.

3. Slice the steak thinly. Assemble sandwich as follows: steak slices on bottom bun, topped with chimichurri sauce (up to 1/4 cup per sandwich), then peppers, then put on the top bun. Serve immediately.

Be warned that you might get messy eating this. But it is sooo worth it. Enjoy!

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