Steak Sandwich with Chimichurri and Fried Onions
Ingredients (Serves 4)For the Steak:
1 lb (450g) ribeye or sirloin steak
2 tbsp olive oil
Salt and black pepper, to taste
For the Chimichurri Sauce:
1 cup (25g) fresh parsley, finely chopped
1/4 cup (10g) fresh cilantro, finely chopped
3 cloves garlic, minced
1 small shallot, finely chopped
1 tsp dried oregano
1/2 tsp red pepper flakes (adjust for spice preference)
1/3 cup (80ml) olive oil
1/4 cup (60ml) red wine vinegar
1 tbsp fresh lemon juice
Salt and black pepper, to taste
For the Fried Onions:
1 large yellow onion, thinly sliced into rings
1/2 cup (60g) all-purpose flour
1/2 tsp smoked paprika
Salt, to taste
Vegetable oil, for frying
For the Sandwich:
4 sturdy sandwich rolls (like ciabatta or hoagie rolls), split and toasted
4 slices provolone or mozzarella cheese
1/4 cup (10g) fresh parsley or cilantro, for garnish
Instructions
1. Prepare the Chimichurri Sauce:In a bowl, combine parsley, cilantro, garlic, shallot, oregano, and red pepper flakes.
Stir in olive oil, red wine vinegar, and lemon juice. Season with salt and pepper to taste. Set aside.
2. Make the Fried Onions:Heat 1 inch of vegetable oil in a deep skillet over medium heat to 350°F (175°C).
In a bowl, toss the onion slices with flour, smoked paprika, and a pinch of salt.
Fry the onions in batches for 2-3 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with a little more salt.
3. Cook the Steak:Preheat your grill or a skillet to high heat (about 450°F/230°C).
Season the steak with olive oil, salt, and pepper on both sides.
Grill or sear the steak for 3-4 minutes per side for medium-rare (135°F/57°C internally), or to your desired doneness.
Let the steak rest for 5 minutes, then slice thinly against the grain.
4. Assemble the Sandwiches:Preheat your oven to broil.
Place the toasted rolls on a baking sheet. Layer the bottom half of each roll with sliced steak, a slice of cheese, and a spoonful of chimichurri sauce.
Broil for 1-2 minutes, or until the cheese is melted and bubbly.
Top with a generous handful of fried onions and extra chimichurri sauce. Garnish with fresh parsley or cilantro.
Place the top half of the roll on the sandwich.
Serving Suggestion:Serve the sandwiches hot, with a side of pickles or a simple green salad to balance the richness. Pair with a cold beer or iced tea.