Mini Steak Sandwich With Chimichurri Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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A great way to serve steak as an app at your next party. Ingredients:
chimichurri sauce |
1 cup lightly packed chopped parsley (ideally, flat leaf italian parsley) |
3 to 5 cloves garlic, minced |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/2 teaspoon chili pepper flakes |
2 tablespoons fresh oregano leaves (optional) |
2 tablespoons shallot or onion, minced |
3/4 cup vegetable or olive oil |
3 tablespoons sherry wine vinegar, or red wine vinegar |
3 tablespoons lemon juice |
steak |
1 tablespoon cayenne pepper |
3 tablespoons salt |
2 1/2 pounds rib-eye, new york strip, or sirloin steak, 1 1/2 inches thick |
2 baguettes, sliced into 1/4-inch-thick slices |
Directions:
1. Preheat a grill.
2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.
3. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
4. Place the steak directly over a hot grill, baste with the chimichurri sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. 6 minutes per side for medium rare.
5. Remove the steak from the grill and slice long strips from the outer edges of the steak and place it on a slice of baguette, and enjoy.
6. Alternatively, you can grill the steak and just add the sauce at the end without basting it throughout the cooking time.
7. Recommended beverage: Argentinian Malbec (red)
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