Recipe courtesy of The Original Marini's Empanada House
Churrasco Sandwich
- Level: Easy
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 278
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 14
- Sodium
- 209
- Total: 35 min (includes marinating time)
- Active: 25 min
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
Chimichurri Sauce:
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:
- 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.