Chimichurri Steak Sandwich

  

This has become one of the most popular sandwiches in our Wildly Delicious in the Distillery Cafe and brings a spicy Chimichurri zing with every bite!

This recipe serves 3 - 4.

What you need:

For the Flank Steak:

  • 1 Flank steak (300 – 400g)
  • 1 Bottle of WD Chimichurri Sauce

 For the Pickled Red Onions:

  • 1 Medium red onion, sliced.
  • 1 C of Chardonnay Vinegar
  • ½ C of water
  • 1 Tbs of salt
  • 2 Tbs of sugar

For the Sandwiches:

  • 1 Baguette
  • Romaine
  • Cilantro
  • Garlic butter or garlic mayo

Directions:

Make your Pickled Red Onions - This is best done the day before.
  1. Place your sliced onions in a jar.
  2. In a medium saucepan heat vinegar, water, sugar, and salt, stirring until sugar and salt dissolve, then pour mixture over onions and let it cool down.
  3. Keep refrigerated.
Marinate your steak
In a glass oven dish or a zip bag, add 1/2 cup of our WD Chimichurri Steak Sauce and the Flank Steak. Coat the whole stake and let it marinate at least 30 minutes to overnight.


Cooking your Flank Steak

  1. Set a large frying pan on a high heat and let it get hot. Season one side of your steak with Salt. When your pan is hot drop your steak with the seasoned side down and let it cook for 2 minutes to get some grilling marks. Season the other side of your steak with another pinch of salt, flip your steak and let it cook for another 2 minutes.
  2. Reduce the heat to a medium high and let your steak cook for another 3 minutes on each side.
  3. Remove your steak from the fry pan and let it rest for 5 minutes
  4. Slice your steak and toss with more Chimichurri sauce to taste.

Assemble your Sandwich

  1. Cut the baguette lengthwise. Spread garlic butter or garlic mayo on each side and lightly toast in the oven until the bread is a golden-brown colour.
  2. Add Chopped Romaine, top it with sliced steak, add pickle red onions and cilantro to taste. Close your sandwich.
  3. Cut into 3-4 pieces for a group lunch or into 6 to 8 pieces for small party platter.
  4. Serve with extra Chimichurri sauce, cilantro, and pickled red onions on the side.
Retour à Chimichurri Marinade & Steak Sauce