Steak Sandwiches with Chimichurri Sour Cream Sauce

This is my first steak recipe on the blog, and I wanted to try to make chimichurri sour cream sauce for steak sandwiches on Ciabatta bread. 

Chimichurri sauce comes from South America and is a blend of fresh herbs, garlic, black pepper, olive oil, onion, and spices.  It’s a wonderful bright green garnish that goes well with meats and can even double as a marinade.

Steak Sandwiches with Chimichurri Sour Cream Sauce
Makes 6 sandwiches.

For the steak:
1 pkg. (approx 1 lb.) of skillet steak strips
red wine vinegar
2 cloves of garlic, minced
sprinkling of dried oregano
salt and pepper

Marinate the steak in red wine vinegar, minced garlic and dried oregano for several hours.  I think I marinated it about 4-5 hours.

Grill the steak and season it with salt and pepper.

Herb-a-licious!

For the sauce:
1 bunch of fresh parsley
1 bunch of fresh cilantro
1 1/4 teaspoon dried oregano
6 cloves of garlic, minced
1/4 of a red onion, grated
2 tablespoons fresh lime juice
1/2 tablespoon red pepper juice (from jarred red bell peppers)
extra virgin olive oil, for streaming

freshly ground black pepper and sea salt (to taste)
sprinkling of ground cumin (to taste)

1 1/2 cups sour cream

Fresh bread of your choice

Directions:

Combine the first few sauce ingredients in a blender or food processor while streaming in extra virgin olive oil in a slow drizzle.  Don’t go overboard with the extra virgin olive oil, just use enough to get the herb mixture moving.  The sauce should be well blended, with pieces of herbs running throughout.  Add in ground cumin, salt, and black pepper to your taste, and pulse to incorporate.

Fold about 3/4 of the chimichurri sauce into the sour cream. 

Slice fresh bread or buns and fill with steak pieces.

Drizzle the chimichurri sour cream sauce over the top of the steak and serve.

♦♦  Use the rest of the chimichurri to garnish the steak or plates, as a dip for the bread, or save for a marinade.  I’m going to try pork or chicken next!

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