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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

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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