Grilled Steak Sandwich with Chimichurri
Source: Spice it up! Summer 2015
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 | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| 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:
Downloadable/printer-friendly version
Ingredients
-
1/4 cup parsley leaves, washed
-
1/4 cup cilantro leaves, washed
-
1/4 teaspoon dry oregano
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Pinch of dry chili flakes
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1 clove garlic
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1 1/2 teaspoon lemon juice
-
1 tablespoon red wine vinegar
-
1/3 cup olive oil
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1 pound striploin steak
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1 cup red and orange peppers sliced
-
1 cup red onions sliced
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1 tablespoon olive oil
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4 ciabatta buns sliced in half lengthwise
Preparation
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1
Done
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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. |
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2
Done
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Marinate the steaks for at least one hour. Steaks may marinate for up to 24 hours. |
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3
Done
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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. |
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4
Done
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Preheat your outdoor grill. Cook steaks until desired doneness. Remove from heat and allow to rest at room temperature for 10 minutes before slicing. |
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5
Done
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Toast ciabatta buns. |
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6
Done
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Slice steak into thin strips. |
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7
Done
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To assemble the sandwiches, fan the thinly sliced steak over the toasted ciabatta buns. Drizzle with chimichurri and top with the peppers and onions. |
