Maple Leaf Canadian and Family Owned
Flanagan Foodservice

Argentinian Steak Sandwich

 

Carve Beef Argentinian Steak Sandwich Recipe Photo

 

This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house-made chimichurri sauce, will steal the show.   

 

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes (+ 1 hour standing time)  

Serves: 12

 

 

Ingredients

Chimichurri Sauce:

1 1/2 cups (375 mL/12 oz) red wine vinegar

1 tbsp (15 mL/1 oz) salt

12 cloves garlic, minced

4 shallots (5 oz), minced

1 cup (250 mL/1.5 oz) finely chopped fresh cilantro

1/2 cup (125 mL/1 oz) each finely chopped fresh parsley and oregano

2 tsp (10 mL/0.2 oz) hot pepper flakes

2 cups (500 mL/1 lb) extra-virgin olive oil

 

Peppers:

3 red bell peppers (13.5 oz), quartered and seeded

3 yellow bell peppers (13.5 oz), quartered and seeded

1/4 cup (60 mL/2 oz) vegetable oil

1 tbsp (15 mL) each kosher salt (1 oz) and pepper (0.3 oz)

 

Beef:

3 lb (1.5 kg) Carve™ Premium Ontario Beef AAA Teres Major

1 tbsp (15 mL) each kosher salt (1 oz) and pepper (0.3 oz)

1/4 cup (60 mL/2 oz) vegetable oil

 

Assembly:

12 demi baguettes

24 slices (1 lb 2 oz) provolone cheese

 

 

Instructions:

 

1. Chimichurri Sauce: Stir together vinegar, salt, garlic and shallots. Let stand for 10 minutes. Stir in cilantro, parsley, oregano and hot pepper flakes; whisk in olive oil. Let stand for up to 1 hour or cover and refrigerate for up to 1 day.

 

2. Peppers: Toss together red and yellow peppers, oil, salt and pepper. Grill over medium-high heat for 6 to 8 minutes or until skin is blistered; let cool for 5 minutes. Slice very thinly. Peppers can be made up to 1 day in advance.

 

3. Beef: Season steaks all over with salt and pepper; brush lightly with oil. Grill over medium-high heat for 10 to 12 minutes or until instant-read thermometer reads 135°F (57°C) when inserted into center of steak. Let stand for 15 minutes; slice thinly.

 

4. Assembly (1 portion): Arrange 1/3 cup (75 mL) peppers on bottom half of demi baguette. Top with 3 oz (85 g) sliced beef and drizzle with 1/4 cup (60 mL) Chimichurri sauce. Lay 2 slices of cheese on top and cap with top half of baguette. Grill in panini press for 3 to 5 minutes or until cheese is melted and filling is heated through.

 

 

Tips:
  • Skip the panini press and toast the cut sides of baguettes on the grill or under the broiler before assembling sandwiches.  
  • For ultra-thin beef, let steaks cool completely; freeze for 30 to 60 minutes, then run through a deli slicer.
  • Substitute mozzarella for provolone cheese if desired.

 

 

Nutrition Facts

Per 1 sandwich (1/12 recipe)

 

Calories 1060

Fat 68g

Saturated Fat 17g

Trans Fat 1g

Cholesterol 105mg

Sodium 2210mg

Carbohydrate 73g

Fibre 5g

Sugars 7g

Protein 45g

 

 

 

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