Skirt Steak Sandwiches
with chimichurri sauce and chips

Name: Skirt Steak Sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bunch Cilantro, bottom stems chopped off (feel free to mix in some parsley too); 2 cloves Garlic; 1 bulb Shallots, small; 2 Tbsp Capers; 1 Tbsp Red wine vinegar; 1 Lime, juice of; 3/4 tsp Salt; 2/3 cup Oil, cooking (plus more as needed); 1 lbs Steak, skirt (sub flank, hangar, flat iron); 1 Bell peppers, red, sliced into 1-1/2" / 4cm wide slices; 1 Bell peppers, yellow or orange, sliced into 1-1/2" / 4cm wide slices; 12 oz Baguette or ciabatta, sliced open; ~8 Tbsp Homemade chimichurri sauce (ingredients listed separately); 4 cups Chips, any type for serving (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Chimichurri and steak are a great combo and everyone will love them with some sweet and crunchy grilled bell peppers in this tasty sandwich. When this recipe was first included in a meal plan in May 2016 we recommended using the grill, but we've brought it indoors this time and get a nice sear under the oven's broiler.

Proteins

Beef, non-ground

Cuisines

Latin

Ingredients

Metric

Servings:

Chimichurri Sauce:

Cilantro - 1 bunch , bottom stems chopped off (feel free to mix in some parsley too)
Garlic - 2 cloves
Shallots, small - 1 bulb
Capers - 2 Tbsp
Red wine vinegar - 1 Tbsp
Lime - 1 , juice of
Salt - 3/4 tsp
Oil, cooking - 2/3 cup (plus more as needed)

Skirt Steak Sandwiches with Chimichurri Sauce:

Steak, skirt - 1 lbs (sub flank, hangar, flat iron)
Bell peppers, red - 1 , sliced into 1-1/2" / 4cm wide slices
Bell peppers, yellow or orange - 1 , sliced into 1-1/2" / 4cm wide slices
Baguette or ciabatta - 12 oz , sliced open
Homemade chimichurri sauce (ingredients listed separately) - ~8 Tbsp
Chips, any type for serving (opt) - 4 cups

Prep

Skirt steak - Divide into 3” / 7.5cm long segments. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Make chimichurri sauce - In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
Bell peppers - Chop into 1-1/2” / 4cm wide slices. (Can be done up to 4 days ahead)
Bread - Slice bread open through the center lengthwise.

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Make

Arrange the top rack of the oven so it’s about 6” / 15cm from the broiler. Turn on the oven's broiler.
Place steak and bell peppers on a sheet pan. Brush bell peppers with some oil and sprinkle with some salt and pepper. Broil peppers for 5 minutes on each side and steak for 3 to 4 minutes on each side, depending on desired doneness. Pop the bread in the oven (you can place it right on the rack) for 5 to 7 minutes to toast.
Let steak rest for ~10 minutes before slicing against the grain (i.e., perpendicular to the fibers).
Assemble sandwiches by slathering on chimichurri sauce and layering in sliced steak and peppers. Enjoy with chips on the side!

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