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Grilled Steak Sandwich with Chimichurri
Source: Spice it up! Summer 2015

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

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Ingredients

Adjust Servings:
1/4 cup parsley leaves, washed
1/4 cup cilantro leaves, washed
1/4 teaspoon dry oregano
Pinch of dry chili flakes
1 clove garlic
1 1/2 teaspoon lemon juice
1 tablespoon red wine vinegar
1/3 cup olive oil
1 pound striploin steak
1 cup red and orange peppers sliced
1 cup red onions sliced
1 tablespoon olive oil
4 ciabatta buns sliced in half lengthwise

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

4 Protein + 2 Starch + 1/2 Vegetable


Calories
520Kcal
Protein
31g
Carbohydrates
35g
Fibre
2.2g
Total Fat
28g
Saturated Fat
5g
Cholesterol
58mg
Sodium
384mg
Potassium
553mg
Phosphorus
305mg

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This colourful sauce from the Argentinian cuisine doubles as a marinade and as a sauce to accompany all cuts of beef. It can be prepared in advance and frozen in ice cube trays. Once the cubes are frozen, put cubes in a freezer bag and store in freezer for later use.

Marinade for 1-24 hours

Tip: The Chimichurri marinade can be used with any cut of meat.


Grilled Steak Sandwich with Chimichurri:
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Ingredients

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Preparation

1
Done

To prepare the chimichurri, combine all ingredients in a blender or food processor and puree. Reserve half of the mixture for the steak marinade and the other half to drizzle on the sandwiches.

2
Done

Marinate the steaks for at least one hour. Steaks may marinate for up to 24 hours.

3
Done

In a skillet over medium-high heat, sauté the peppers and onions in olive oil until the onions become translucent and the peppers begin to soften. Set aside.

4
Done

Preheat your outdoor grill. Cook steaks until desired doneness. Remove from heat and allow to rest at room temperature for 10 minutes before slicing.

5
Done

Toast ciabatta buns.

6
Done

Slice steak into thin strips.

7
Done

To assemble the sandwiches, fan the thinly sliced steak over the toasted ciabatta buns. Drizzle with chimichurri and top with the peppers and onions.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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