Argentinian Steak Sandwich

 
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This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house made chimichurri sauce, will steal the show.

Serves: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (+ 1 hour standing time)

Ingredients

Chimichurri Sauce:

1 1/2 cups (375 mL/12 oz) Red wine vinegar

1 tbsp (15 mL) Salt

12 cloves garlic, minced

4 Shallots, minced

1/2 cup (250 mL/1.5 oz) Finely chopped fresh parsley and oregano

1 cup (250 mL/1 oz) Finely chopped fresh cilantro

2 tsp (10 mL/0.2 oz) Hot pepper flakes

2 cups (500 mL/1 lb) Extra-virgin olive oil

Peppers:

3 Red bell peppers (13.5 oz), seeded and quartered

2 Yellow peppers (13.5 oz), seeded and quartered 1/4 cup (60 mL/2 oz)

Finely chopped chives (4 g)

1 tbsp (15 mL) Each kosher salt (1 oz) and pepper (0.3 oz)

Beef:

3 lb (1.5 kg) Carve Premium Ontario Beef AAA Teres Major

1 tbsp (15 mL) Each kosher salt (1 oz) and pepper (0.3 oz)

1/4 cup (60 mL/2 oz) Vegetable oil

Assembly:

12Demi baguettes24Slices (1 lb 2 oz) provolone cheese

Directions

  1. Chimichurri Sauce: Stir together vinegar, salt, garlic and shallots. Let stand for 10 minutes. Stir in cilantro, parsley, oregano and hot pepper flakes; whisk in olive oil. Let stand for up to 1 hour or cover and refrigerate for up to 1 day.

  2. Peppers: Toss together red and yellow peppers, oil, salt and pepper. Grill over medium-high heat for 6 to 8 minutes or until skin is blistered; let cool for 5 minutes. Slice very thinly. Peppers can be made up to 1 day in advance.

  3. Beef: Season steaks all over with salt and pepper; brush lightly with oil. Grill over medium-high heat for 10 to 12 minutes or until instant-read thermometer reads 135°F (57°C) when inserted into center of steak. Let stand for 15 minutes; slice thinly.

  4. Assembly (1 portion): Arrange 1/3 cup (75 mL) peppers on bottom half of demi baguette. Top with 3 oz (85 g) sliced beef and drizzle with 1/4 cup (60 mL) Chimichurri sauce. Lay 2 slices of cheese on top and cap with top half of baguette. Grill in panini press for 3 to 5 minutes or until cheese is melted and filling is heated through.

Tips

  • Skip the panini press and toast the cut sides of baguettes on the grill or under the broiler before assembling sandwiches.

  • For ultra-thin beef, let steaks cool completely; freeze for 30 to 60 minutes, then run through a deli slicer.

  • Substitute mozzarella for provolone cheese if desired.

Nutrition Facts

Per 1 sandwich

Calories 1060
Fat 68 g
Saturated Fat 17 g
Trans Fat 1 g
Cholesterol 105 mg
Sodium 2210 mg
Carbohydrate 73 g
Fibre 5 g
Sugars 7 g
Protein 45 g