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Best Steak Sandwich

best steak sandwich

Sometimes I cook things with leftovers in mind and sometimes the left overs are better than the original meal. Each and every time I grill up a steak I consider the leftover potential: a meat pie for one, steak and perfectly orange-yolked, runny organic free range eggs or … the best steak sandwich (in the humble opinion of this blogger).

What makes “the best” really the best? Highly subjective territory, obviously, but with this sandwich, it’s all about balance: sourdough bread, thinly sliced cold steak, creamy mayo and even creamier avocado and a drizzling of zingy, fresh, herbaceous chimichurri sauce to cut through the richness. You know how to make a sandwich so I won’t belabor the method here but after the jump you can see our house chimichurri recipe and get going on this lip smacking sandwich.

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Apply mayo, to your liking, on both slices of bread for each  sandwich. Add sliced avocado, about 1/2 an avocado per sandwich. Layer on a couple ounces of thin steak slices. Drizzle with chimichurri.

For the chimichurri:

2 tablespoons (chopped) of each: fresh oregano, cilantro and parsley

1 minced garlic clove

a pinch of red pepper flakes

1/4 cup olive oil

juice of a lime

1 Tbsp red wine vinegar

salt, to taste

Whisk all ingredients together.

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