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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 cup lightly packed flat-leaf parsley
5 garlic cloves
1 jalapeno, seeded and roughly chopped
1/2 tsp crushed red pepper flakes
Juice of 2 limes
1/3 cup red wine vinegar
1 cup plus 1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
3 plum tomatoes, cut into small wedges
2 tbsp skirt steak, cut into lengths short enough to fit into a skillet
4 sub-style sandwich rolls, split
4 oz goat cheese, crumbled
Preheat the oven to 400. In a food processor, pulse the parsley, garlic and jalapeno a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 1 cup of the olive oil, 1 tsp of salt and 1/2 tsp of pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion and tomato wedges. Save the remaining sauce for passing at the table.
Heat a large, heavy-bottomed skillet or cast-iron skillet over medium-high heat. Pat the steaks dry with a paper towel and season with salt and pepper. Add the remaining tbsp of olive oil to the pan and when the pan is hot, cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn't large enough to hold them all).
Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.
Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side. Serves 4
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GAUCHO CHEESESTEAKS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 cup lightly packed flat-leaf parsley
5 garlic cloves
1 jalapeno, seeded and roughly chopped
1/2 tsp crushed red pepper flakes
Juice of 2 limes
1/3 cup red wine vinegar
1 cup plus 1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
3 plum tomatoes, cut into small wedges
2 tbsp skirt steak, cut into lengths short enough to fit into a skillet
4 sub-style sandwich rolls, split
4 oz goat cheese, crumbled
Preheat the oven to 400. In a food processor, pulse the parsley, garlic and jalapeno a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 1 cup of the olive oil, 1 tsp of salt and 1/2 tsp of pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion and tomato wedges. Save the remaining sauce for passing at the table.
Heat a large, heavy-bottomed skillet or cast-iron skillet over medium-high heat. Pat the steaks dry with a paper towel and season with salt and pepper. Add the remaining tbsp of olive oil to the pan and when the pan is hot, cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn't large enough to hold them all).
Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.
Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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