by sdebrango
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A&M's Testing Notes:
Expand Collapsesdebrango's Notes:
Expand1 1 1/2 to 2-pound flank steak Ask a question about this ingredient
1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor) Ask a question about this ingredient
1/2 cup baby arugula, finely chopped (by hand or use food processor) Ask a question about this ingredient
2 cloves garlic, minced (you can add to parsley and arugula in food processor) Ask a question about this ingredient
1/4 teaspoon dried oregano Ask a question about this ingredient
1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient
1/2 cup + 2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.
Ask a question about this step1 brioche pullman loaf or if you prefer a white pullman loaf Ask a question about this ingredient
1/4 cup mayonnaise Ask a question about this ingredient
1 beefsteak or heirloom tomato, sliced Ask a question about this ingredient
Soft butter for bread Ask a question about this ingredient
salt before you sear and pepper after Ask a question about this ingredient
2 tablespoons Chimichurri to mix with mayonnaise Ask a question about this ingredient
Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
Ask a question about this stepTo sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
Ask a question about this stepWhile steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
Ask a question about this stepWhen steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.
Ask a question about this stepJust want to add that I swirled some leftover chimichurri (draining it a bit with the fork I used to dig it out of the jar) into an omelet with a touch of Fontina. Outstanding! It's my new favorite quick meal. This recipe is a game changer, no doubt about it. ;o)
Served the flank steak, marinaded for two days and grilled, for our mozzarella potluck last night, with boulangere's Italian boule, shaped into ciabatte, for sandwiches. I used a bit more red wine vinegar than called for. I had about 1/4 cup of the chimichurri made at the time I started the marinade, to which I added a half cup of freshly chopped parsley, and topped off with a couple of hefty glugs of the outstanding California Olive Oil arbequina we had on hand, right before serving with the sliced steak. So, so delicious! My herbs are in a rapid growth/production phase, so I couldn't help myself, and added about 1/2 cup chopped Italian oregano (mild, like a cross between Greek oregano and marjoram), marjoram and Greek oregano to the marinade (which was doubled, as I cooked two steaks for the party). I highly recommend this. I'll post a photo or two to Twitter and Facebook, later today. ;o)
Hi, Bevi! I sent sdebrango a good photo of the steak, sliced, which she is going to post. I am trying to figure out why photos sent from my iPad are inverted 180 degrees . . . . I have a shot of the steak just after putting them on the grill. It's not as good due to the evening shadows, but I'll send it to sdebrango anyway, later today. (I'm in the office today until I make substantial progress on two urgent client projects.) ;o)
I wanted to add the photo on the recipe here but cannot edit or add photo's. I am going to post the recipe and AJ's beautiful photo on my blog http://apuginthekitchen.com probably next week. Thank you AJ and everyone for the kind words
probably one of the best sandwiches i've ever eaten... boyfriend said he'd easily pay $20 for it in a restaurant. can't wait to make it again and again!
oh, and the leftover chimichurri/mayo mix was a wonderful alternative to ranch dip for veggies!
Thank you so much, I am so happy you and the boyfriend liked it so much and so appreciate the great review. Thank you again!
Used the really tasty chimichurri + mayo combination from this recipe on fried catfish fillets, prepared exactly as instructed in Sam1148's finalist recipe this week. To die for!! (I highly recommend that fish, by the way. It was hands-down the best fried fish I've ever made.) ;o)
Now that is something I never thought of, I am going to make Sam's fish this weekend and will try it with the chimichurri mayo, what a great idea!
sdebrango, we made the steak on the grill this weekend with jose andres wrinkled potatoes. the steak was divine--and the chimichurri took it to new heights. in fact my foodie guest texted the next day to say "outstanding food--may i have the recipe." so now he will become a big fan of yours as well. p.s. also used the leftovers to make your sandwiches the next day for girlfriends at work--another huge success. thank you and congrats!
Thank you so much, wow, so glad you enjoyed. I am just so happy you tried and liked. I am also glad it worked well on the grill! Thank you again.
congratulations sdbrango! would this work on a gas grill?
Thank you so much, it would be fantastic on a gas grill. Enjoy and let me know how it is.
I served this steak over the weekend, standing alone and not on sandwiches, for a casual dinner party, with just some good corn on the cob and some grilled veggies, also marinated in some chimichurri, alongside. Perfect!! ;o)
Thank you, I love a sandwich but the steak on its own is so good. Its perfect with the corn and veggies. I am so happy you enjoyed. Thank you again.
Made this! We didn't quite get to put it in the sandwich (I hadn't bought enough rolls, as it turned out) , but ate with the chimichurri as a dip with the sliced steak and a huge German Striped tomato from the Farmers Market. Scrumptious. The Youngest finished her plate (several times), made puppy eyes and said, "I love you, Mommy."
Oh thats so sweet, so glad you and the family enjoyed. I ate it alone, no bread only tomato. Thank you so much for making it.
Absolutely delicious. The bright flavors work perfectly together, and the sandwiches are a snap to prepare. Great recipe!
Thank you very much Texas Ex. I am so happy you enjoyed the sandwich and appreciate that you gave it a try.
Un bocata así siempre está bueno, yo utilizo mucho el chimichurri. Os dejo una receta, por si os gusta. Bocadillo muy español, se llama serranito. http://lospucheritosdeinma.blogspot.com/2011/03/serranito-de-lomo.html
Espero que os guste, saludos.
Congrats sdebrango - very well done!!!
Seriously, 4,585 - and counting - people took at look!
A look. I am so incompetent.
I'm so happy your recipe won!! Many, many congrats!!!! I've added it to my long list of your recipes I want to make!
Thank you so much Suzanne, I love your recipes and have saved so many of them.
Congratulations! I had a good feeling about this :) What a delicious recipe!
thank you so much Panfusine, I am part of a community of amazing cooks and there are so many outstanding recipes and very talented people.
Thank you Kayb, I love your wonderful recipe also and plan on making it. Thank you again.
Thank you nannydeb, you are truly gifted and I love your recipes.
Congratulations dear! What a scrumptious sandwich!
Thank you so much, I really appreciate all the wonderful comments and kind words.
Yay -- sdebrango!! Congratulations on your big win. So happy that you and your yummy-sounding recipe will be featured in the second food52 cookbook. This is definitely on my list of recipes to try.
Congratulations!! So happy for your win!
Thank you so much aargersi, I am very grateful there were so many amazing recipes.
Congrats on your big win! So many terrific recipes in this contest -
You are so right Lizthechef, so many terrific recipes. I am so grateful for this.
So happy for you!! Congrats on your win and providing us with an amazing recipe!!
This is an outstanding sandwich. Your recipe will be a fine addition to the second cookbook.
Thank you very much, I can't wait for the cookbooks there are so many fabulous recipes that are going to be in it.
Way to go, sdebrango. Your steak sandwich has had me salivating all week.
Have a lot of flat leaf parsley, finally made this....DELICIOUS! I am not a big arugula fan, so used some garden spinach and added a little crushed pink peppercorn for an extra peppery bite.
I am so happy you tried it. I also am not a huge fan of arugula do enjoy the baby stuff sometimes. I love the use of spinach and pink peppercorn. Thank you so much for trying this recipe.
Hooray! Congrats on the well-deserved win, sdebrango!
What a terrific sandwich! It has instantly become a family favorite. Two weeks ago, I would not have thought I'd ever be this enthusiastic about a steak sandwich. Now everyone here is asking when we're going to make this again (when we last had it less than 48 hours ago). Congratulations!! ;o)
Thank you AntoniaJames, I am just so happy your family enjoyed the sandwich. The support means so much to me. Thank you again,
As good as anything I tasted in the corner parillas in the Belgrano District of Buenos Aires. That says a lot. Great sandwich, well deserving of the win.
Thank you nogaga, its really a dream come true for me to be a part of this.
Thank you EmilyC, so many great cooks/chefs here I am truly honored.
And you are one of them! You best treat yourself to a wonderful celebratory dinner tonight!
YAYYYYYYYYYYYYYYY!
Thank you so much! All the support of this wonderful community means so much to me.
Congrats - Awesome recipe! Enjoy the win!
Wanted to let you know I've made this 2x with amazing success and compliments. Such a winner!
With tomatoes also coming into season right now, this is on my must-try list. I wish I could reach through the computer and grab the sandwich from the photo!
By the way, we made this using thick slices of my “Everyday Potato Bread” (posted here) which I baked last night. It was perfect! Between all the appreciative “Mmmmm” sounds at the table were heard the words, “killer” and “best sandwich ever,” from the younger generation. ;o)
Yikes, I have no idea why this comment appeared three times. Sorry, everyone. ;o)
Incidentally, we made this using thick slices from a loaf of my "Everyday Potato Bread" (posted here) which I baked last night. It was perfect! Between all the "mmmmm" sounds of food-eating pleasure at the table, I detected "killer" and " best sandwich ever" from the younger generation. ;o)
Incidentally, we made this using thick slices from a loaf of my "Everyday Potato Bread" (posted here) which I baked last night. It was perfect! Between all the "mmmmm" sounds of food-eating pleasure at the table, I detected "killer" and " best sandwich ever" from the younger generation. ;o)
OMG! thats great. I have to make your recipe for the bread. Will find and save. I really love potato bread I bet it was a "killer" sandwich with that delicious bread.
Made these today for lunch. I used our panini press to make the "Texas toast." The sandwiches were a huge hit! This recipe is a keeper, for sure. In fact, my family agreed that this is one of the best food52 recipes ever (and we've tried scores, if not hundreds, of them in the nearly 2 years that I've been active here). ;o) P.S. I ended up marinating the beef for about 24 hours, due to scheduling constraints. The steak was simply to-die-for!!
Thank you so much AntoniaJames! I am so happy the sandwich was a hit and your kind words, well, thank you so much! Next time I make it I will marinade longer. Thank you again. I really appreciate the great review.
Congratulations sdebrango, very tasty indeed, although I didn't have the Texas bread, I chose a brioche loaf. Very very good.
Thank you so much Maria, I used a brioche loaf that I cut into one inch thick slices and I called it Texas Toast simply because its so thick! Its so good on brioche, Thank you so much, I love your recipes and photography.
Texas toast is kind of like a fried egg - it makes everything that much better. Great recipe, and congrats!
Thanks checker, I know what you mean about the texas toast. thank you.
I picked this because it can be cooked outdoors with a charcoal grill in a single step. Grilled asparagus (not traditionally Mexican) and brown rice will be a yummy meal. The Cuban bbq is pretty tasty and will probably be even better the next day because it's been "fried" and meant to be dryer. The cumin flavor once infused will be really good with all the sides mentioned in the recipe.
Congratulations sdebrango! This looks amazing!! May just have to try them this weekend for the in-laws visiting!
Thanks so much TiggyBee, I would love to know what you think of it if you try it!
Congratulations sdebrango! I made these over the weekend and my Father-in-law flipped!! They turned out great - Thanks so much for sharing this fantastic recipe!!
Thanks so much Bevi, I feel so lucky to be a part of this great and very supportive community.
Thank you aargersi, There were so many great recipes, I am so thankful.
cant wait to make it!!! i am fantasizing about it now!!!
Thanks Kathleen, let me know if you make it and how you like it!
Loved this from the start sdebrango - especially after trying Texas Toast in Houston.....well done my friend!
Thank you KB, I went to collegel in Texas learned to really love that Texas toast!
Congrats! drooling & licking my lips!!
YIPPEE!!!! I knew this one was a keeper! Congratulations sdebrago!!! :)
Thank you very much Kayb, I am going to make your recipe also it looks amazing.
Congrats on a well-deserved finalist spot! This recipe is absolutely perfect.
congrats! ridicoulsly appetizing.
Like I said before...Amazing! Congratulations!
Yah!!!! I'm so happy to see you in the finals!! I love chimichurri with steak! I'll be making this soon!
Thank you so much ChezSuzanne, I fell in love with chimichurri the first time I had it years ago at a restaurant in Brooklyn and always thought it was a perfect marriage with steak. Thank you again!
Congratulations!! Thrilled your fantastic sandwich is a finalist.
Congratulations, sdebrango! Yay -- so happy to see that you are a finalist. What a fabulous recipe. Flank steak, chimichurri, toasted brioche -- this looks and sounds heavenly. Can't wait to try it!
Brilliant sandwich. Congratulations. I will be making this for the family over Labor Day weekend.
Thank you so much lakelurelady, I loved your sandwich also I thought it was brilliant!
What a beautiful sandwich - I will make this, as soon as I explain flank steak to my Danish butcher;)
Thank you so much I do hope you enjoy if you have a chance to make it, I just love your recipes also.
Many, many warm congrats, sdebrango! So happy to see your recipe as a finalist!
Thank you so much EmilyC, there were so many wonderful brilliant recipes I am so happy and honored.
Oh, mama! Chimichurri, chimichurri mayo, steak . . . what's not to love!
Thank you so much boulangere, I really can't believe it, but am so happy.
As you should be. What a fantastic creation. I've got half a flank steak in the freezer with this written all over it. Congratulations!
Just now getting to this...wow! What a fabulous looking sandwich, sdebrango!
Thank you gingerroot. Its pretty simple and the flavors are good.
Looks so good...
what a great summer sandwich! filling but not "heavy"...good job
This looks SO good! Oh, wow!
This sounds and looks wonderful. I think flank steak and a good chimichurri is a perfect combination for summer!
Thank you, it is a really nice combination. Have always loved steak and chimichurri.
I'm waiting for my husband to bring home lunch, but THIS is what I want right now! Yum!
Thank you so much, its so yummy and filling had half for lunch and half for dinner yesterday.
Yum Yum Yum! This looks so delicious....brioche as Texas Toast, I love it!
Thank you, yes its pretty funny brioche makes an unbelievable Texas toast.
Amazingly great!!
Thank you, it really did taste good. Using the chimichurri as marinade really flavored the meat so well.
This looks mouth-wateringly delicious.
Thank you hla, I wish I could have set up the BBQ, would be great grilled also.
This rocks! I was thinking chimichurri thoughts - and would happily eat this sandwich right now!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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Parsley, red wine vinegar, brioche (with butter), beefsteak tomato, garlic, mayo, red chile flakes, dried oregano, arugula, flank steak!
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We love that sdebrango adds arugula to her chimichurri.
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A verdant forest floor of parsley.
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Prepare to get mulched.
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Mulch, prepare to get chimichurri-ed.
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Red chile flakes for kick.
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Olive oil to blanket.
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Red wine vinegar to brighten.
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Chimichurri job #1: steak marinade.
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Chimichurri job #2: aioli. (We scooped out mostly solids to mix in, so the sauce wouldn't get too runny.)
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Now you have chimichurri aioli!
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After removing the steak from the marinade, sdebrango has you salt it and let it brine for 45 minutes. This seasons it through nicely -- just be sure to pat it dry well before moving it to the hot pan.
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We love that our large cast iron pan is perfectly flank steak-sized.
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Yep, ready to flip. Amanda's sturdy bone-handled fork is up for the challenge.
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After a 10 minute rest, Amanda slices it up.
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Just a perfect medium rare. No big deal.
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Sandwich time! First, aioli meets brioche (sliced thick to mimic Texas toast), which has been buttered and grilled on both sides.
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Warm steak layer. Sigh.
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Beautiful beefsteaks.
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Done.
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And done. Doesn't it look like it's smiling at you? That's because it is.
Best. Sandwich. Ever! Made it for dinner last night. I have quite a bit of chimichurri left over, so next time, will douse the steaks more liberally.