Name: Argentinian Steak Sandwiches
Yield: 4 servings
Ingredients: 1 1/2 lbs beef sirloin steaks, at room temperature; 1 tablespoon olive oil; salt and pepper; 3 half French baguettes, cut in half (or 6 smaller baguettes or rolls); 1/2 cup mayonnaise; 1 head butter lettuce, leaves washed and dried; 1 avocado, halved and sliced; 1/2 cup olive oil; 1/3 cup red wine vinegar; 1 shallot, finely chopped; 1 medium tomatoes, peeled, seeded and chopped; 2 garlic cloves, minced; 1 cup flat leaf parsley, chopped; 1 teaspoon dried oregano; 1 hot red pepper, finely chopped; 1/4 teaspoon salt

Servings: 4 persons

1 1/2 lbs beef sirloin steaks, at room temperature
1 tablespoon olive oil
salt and pepper
3 half French baguettes, cut in half (or 6 smaller baguettes or rolls)
1/2 cup mayonnaise
1 head butter lettuce, leaves washed and dried
1 avocado, halved and sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 shallot, finely chopped
1 medium tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1 cup flat leaf parsley, chopped
1 teaspoon dried oregano
1 hot red pepper, finely chopped
1/4 teaspoon salt

1
To make chimichurri sauce, combine all ingredients from 1/2 cup olive oil through 1/4 tsp salt in a bowl. Set aside.
2
Preheat a barbecue grill or grill pan over medium-high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. (The thickness of the steaks will also determine the amount of time.) Cover loosely with foil and rest for 5 minutes.
3
Cut a slit lengthwise along top of baguettes, cutting almost to base. Pull them open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon sauce over the top of the sandwiches and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Argentinian Steak Sandwiches

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