Sunday, November 29, 2009

Chimichurri Steak Sandwiches

We ended up having enough Pepper Crusted Steak leftover that we decided to make sandwiches out of it for dinner the next night. As I googled ideas on what to make, chimichurri came to mind, even though I've never tasted it. Then I found a recipe on the Food Network website and decided it could easily be adapted to what I wanted.

These sandwiches turned out great, but almost a little overpowering with the parsley. I don't know how, but Rainbow was out of flat-leaf parsley so I ended up with curly parsley. I made the sandwiches on what we had left of the Roasted Garlic Ciabatta bread from Costco, and they were definitely a mouthful!

Chimichurri Steak Sandwiches
Source: Adapted from Food Network

1 cup flat-leaf parsley
2 garlic cloves, chopped
1/4 cup lemon juice
2 Tbls olive oil
3/4 tsp. salt
3/4 tsp. pepper
Provolone cheese slices

Pulse parsley and garlic in blender or food processor until finely chopped. Remove to a bowl and stir in lemon juice, olive oil, salt and pepper. Let sit until ready to assemble sandwiches.

Spread parsley mixture evenly over both sides of bread; place sliced steak evenly over bottom half. Layer provolone cheese on top (use as much or as little as you want). Place open sandwich in broiler until cheese is bubbly and top half is crispy.


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