Recipe of the Month:
Mini Steak Sandwich with Chimichurri

  • Preheat a grill.
    Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.

    Rub Steaks with cayenne pepper and salt. Place the steak directly over a hot grill, baste with the chimichurri sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. 6 minutes per side for medium rare.

    Remove the steak from the grill and slice long strips from the outer edges of the steak and place it on a slice of baguette, and enjoy.

    Alternatively, you can grill the steak and just add the sauce at the end without basting it throughout the cooking time.

    Recommended beverage: Argentinian Malbec (red)

Ingredients:

  • Chimichurri Sauce:
  • 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley
  • 3 to 5 cloves garlic, minced
  • 1 teaspoon salt and 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoons fresh oregano leaves (optional)
  • 2 tablespoons shallot or onion, minced
  • 3/4 cup vegetable or olive oil
  • 3 tablespoons sherry wine vinegar, or red wine vinegar
  • 3 tablespoons lemon juice
  • Steak:
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
  • 2 baguettes, sliced into 1/4-inch-thick slices