Recipe courtesy of Chris Valdes
Recipe courtesy of Chris Valdes
Watch how to make this recipe.
Skirt Steak, Bacon, Egg and Cheese Sandwich
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 300
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 81 mg
- Sodium
- 319 mg
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 300
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 81 mg
- Sodium
- 319 mg
Ingredients
Chimichurri:
Steak Sandwich:
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Directions
- For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper.
- For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes.
- Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice.
- Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat.
- Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread.
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