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Grilled steak sandwich with chimichurri recipe dominicano

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Grilled steak sandwich with chimichurri recipe dominicano

Ingredients

  • 1/2 c. fresh cilantro
  • 3/4 c. fresh basail
  • 1/2 c. Chopped red onion
  • 3 garlic clove cloves, chopped
  • kosher salt
  • 1/2 teaspoon. crushed red pepper flakes
  • 3 tablespoons of. dark wine vinegar
  • extra-virgin essential olive oil
  • 1 lb. skirt steak
  • Freshly ground pepper
  • 1 loaf country bread, sliced 1/2" thick
  • 2 large heirloom tomato plants, sliced 1/4" thick

Directions

  1. Within the bowl of the mixer add cilantro, 1/2 cup tulsi, red onion, garlic clove, 1 teaspoon salt, red pepper flakes, and vinegar. Pulse a couple of occasions and scrape lower sides from the bowl. While motor is running, drizzle in essential olive oil and process until almost smooth, but leave some texture. Put aside.
  2. Preheat grill on medium-high temperature. Drizzle steak with essential olive oil and season with pepper and salt. Put on grill and prepare until gently charred, about 3 minutes on every side. Transfer to some clean plate and loosely tent with foil allow the meat rest.
  3. Meanwhile, toast bread on grill until slightly charred. Slice steak thinly on diagonal from the grain.
  4. Spread chimichurri on bread toasted. Layer sliced steak with tomato plants along with a couple of tulsi leaves. Top with bread toasted to shut the sandwich.

Judy Kim is really a New york city-based food stylist, recipe developer, and professional photographer. She also writes recipes on her website The Judy Lab .

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