Chimichurri Steak Sandwich - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Ditch the deli meat and spring for juicy steak.
Ingredients
- 1/2 c. fresh cilantro
- 3/4 c. fresh basail
- 1/2 c. Chopped red onion
- 3 garlic cloves, chopped
- kosher salt
- 1/2 tsp. crushed red pepper flakes
- 3 tbsp. red wine vinegar
- extra-virgin olive oil
- 1 lb. skirt steak
- Freshly ground black pepper
- 1 loaf country bread, sliced 1/2" thick
- 2 large heirloom tomatoes, sliced 1/4" thick
Instructions
- In the bowl of a food processor add cilantro, 1/2 cup basil, red onion, garlic, 1 teaspoon salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, drizzle in olive oil and process until almost smooth, but leave some texture. Set aside.
- Preheat grill on medium-high heat. Drizzle steak with olive oil and season with salt and pepper. Place on grill and cook until lightly charred, about 3 minutes on each side. Transfer to a clean plate and loosely tent with foil; let the meat rest.
- Meanwhile, toast bread on grill until slightly charred. Slice steak thinly on diagonal against the grain.
- Spread chimichurri on toasted bread. Layer sliced steak with tomatoes and a few basil leaves. Top with toasted bread to close the sandwich.
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