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Chimichurri-marinated Steak Sandwiches




Source of Recipe


internet






Recipe Introduction


The secret to Cuban cuisine is cumin, oregano and lots of garlic. Speed up the prep time for this recipe with ready-peeled garlic cloves from the supermarket.





List of Ingredients



• 10 cloves garlic
  
• 1 cup fresh oregano or 2 tablespoons dried oregano
  
• 1 cup fresh parsley
  
• 1/2 cup olive oil
  
• 1/4 cup champagne vinegar or white wine vinegar
  
• Juice of 1 lime
  
• 1 teaspoon red pepper flakes
  
• Salt and pepper to taste
  
• 1 (2-pound) flank steak
  
• 2 ripe avocados
  
• 1 large loaf thick-crust peasant bread
  






Instructions



1. In a food processor fitted with a metal blade, puree the garlic, oregano, parsley, olive oil, vinegar, lime juice, red pepper flakes, salt and pepper to make the marinade. Refrigerate about 1/3 cup for later use.
   
   
2. Place the flank steak in a resealable plastic bag and pour the remaining chimichurri marinade over the steak, turning to coat it well. Refrigerate for a minimum of 4 hours or overnight.
   
3. Discard the marinade and, on a hot grill, cook the flank steak for 6 to 7 minutes per side until the meat is medium rare. Let the meat rest for at least 5 minutes before slicing thinly across the grain.
   
   
4. Mash the avocados, then slice the bread into 1/2-inch thick slices and toast on the grill.
   
   
5. To assemble the sandwiches, spread avocado on 1 slice of bread, add some sliced flank steak, drizzle with reserved marinade, season with salt and pepper and top with the second slice of bread.
   
   






Final Comments


Makes: 8 servings