Name: Churrasco Sandwich
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 sandwich
Ingredients: One 8-ounce New York strip steak (or rib eye steak); Chimichurri Sauce, recipe follows; One 7-inch French baguette; 1 leaf lettuce; 1 Roma tomato, sliced; Sliced onion, optional; 1 cup olive oil blend; 1/4 cup red wine vinegar; Three .75-ounce packages fresh basil; 1 teaspoon crushed red pepper; 6 cloves garlic; 2 bunches fresh parsley; Salt and pepper

Directions

Marinate steak with 1/2 cup Chimichurri sauce and refrigerate until cooking, 5 to 7 minutes. Pan-fry or grill steak to your desired degree of doneness. Place steak in the baguette and top with lettuce, tomato, onions, if using, and remaining Chimichurri Sauce.

Chimichurri Sauce:

Yield: 1 1/2 cups

In a blender, add olive oil, vinegar, basil, crushed red pepper, garlic and parsley, and blend for approximately 15 seconds. Repeat for another 15 seconds. Taste and add salt and pepper as needed.

Cook’s Note

Chimichurri sauce should be well balanced by all flavors. The red wine vinegar may overpower the sauce and can be balanced by adding more basil and oil. Chimichurri sauce can last in a closed container the refrigerator for 7 to 10 days.