Steak and Chimichurri Sliders
Prep Time: 20 min.
Bake Time: 10-15 min.
Servings: 6
Difficulty: Beginning
Steak, chimichurri and a crisp Artisan French Roll make this sandwich a bold choice for dinner tonight.
Ingredients
6 Artisan French Rolls, or 6 Sourdough Rolls baked according to package instructions
12 oz. sirloin steak
1 large garlic clove, peeled and crushed
1 bay leaf
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar
ground black pepper
Toppings
2 garlic cloves, chopped
1 Tablespoons dried oregano
1 Tablespoon crushed red pepper flakes
4 Tablespoons fresh parsley, chopped
5 Tablespoons oil
2 Tablespoons sherry or red wine vinegar
3 Tablespoons water
½ teaspoon salt
ground black pepper
Instructions
- Slice steak into 1/2 inch slices.
- In a bowl, combine garlic clove, bay leaf, oil, vinegar, and pepper. Stir to combine.
- Place steak in the marinade and cover with plastic wrap. Refrigerate while preparing the Chimichurri.
- Combine all the Chimichurri ingredients in a bowl.
- Remove the steak from the marinade. Cook the steak on medium heat on a frying pan (oil is not necessary because the steak was marinated in oil). Cook each steak slice for 3-5 minutes on each side or until well browned. Remove from pan.
- Slice each roll in half. Prepare each sandwich by stacking the steak on the bottom half of the roll, then Chimichurri. Top with the roll top.
