While grilled foods are a year round favorite and a world wide method for adding flavor to food through fire, summertime is the official time for grilling season. And folks are getting pretty creative! Grilling steaks? Why not mix things up and leave the usual steak sauce in the fridge ( it does say refrigerate after opening ya know) and take a tasty trip to South America where gauchos and all great food lovers enjoy a chimi-churri sauce with their fabulous steaks.
Chimi-churri sauce is a brilliant green colored blend of fresh parsley, garlic, olive oil with a touch of acid from lemons and vinegar.
The bright fresh flavors go beautifully with the beef, pork and even grilled chicken and fish!
Here’s a recipe for Grilled Skirt Steak Sandwich with Chimi-Churi Sauce from the ALDI test kitchens. I am working with ALDI to get the word out on great food and good nutrition! #client
Grilled Chimichurri Steak Sandwich
2 bunches parsley
7 cloves garlic
1 tablespoon Stonemill Iodized Salt
1 teaspoon Stonemill Ground Black Pepper
1½ teaspoons Stonemill Crushed Red Pepper
3 tablespoons fresh lemon juice
2 tablespoons SimplyNature Organic Apple Cider Vinegar
¼ cup Carlini Vegetable Oil
¾ cup water
2½ pounds Fresh USDA Choice Skirt Steak
6 Specially Selected Ciabatta Sandwich Rolls
¼ cup Countryside Creamery Unsalted Butter, melted
3 cups SimplyNature Organic Arugula
6 slices Happy Farms Preferred Deli Sliced Havarti Cheese
1 cup caramelized onions
12 minutes (plus 30 minutes to marinate)
35 minutes (plus 30 minutes to marinate)
Combine parsley, garlic, salt, black pepper, crushed red pepper, lemon juice, vinegar, oil and water in a blender until smooth to make a chimichurri sauce.
Reserve ½ cup of chimichurri sauce.
Pour remaining chimichurri sauce in a recloseable gallon sized bag. Add skirt steak and marinate for at least 30 minutes.
Using a cast iron grill pan, grill skirt steak to desired temperature. Let meat rest for 10 minutes.
Split each ciabatta roll and brush with butter. Grill bread on the grill pan until toasted. Reserve.
In a medium bowl, toss arugula with reserved chimichurri sauce. Reserve.
Slice steak against the grain to desired width. Reserve.
To assemble the sandwiches, layer the steak on the bottom pieces of the ciabatta rolls, followed by 1 slice of Havarti and caramelized onions. Finish with arugula and top of ciabatta roll.
Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen
Disclosure: I’m happy to be working with ALDI so more folks know about their great quality foods at great prices.
Did you know ALDI is one of the fastest growing retailers in the US? Their simple approach to grocery shopping means you don’t need coupons or a club cards. Get to know ALDI. On Wednesday, you’ll see a “Weekly Fresh Meat Specials” with extra-low prices on the very best cuts of meat.
Wonder what’s in this ALDI truck I passed on the highway outside of Atlanta today? Stay tuned to find out…in my next blog post. Easy No-Cook Summer Recipes. Here’s a hint….lots of fresh produce, beautiful breads and creative ideas for summer picnics.
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