Steak And Brie Sandwich With Chimichurri Recipes

Steps:

• First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
• Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
• Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
• Slice the steak. Serve it with the chimichurri on the side.

Steps:

• Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
• Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

Steps:

• Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
• Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
• Recipe Remix:
• Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

Steps:

• Layer all the ingredients, except for the lettuce, on the bread slices.
• Broil until beef is warmed through and cheese is melted.
• Put the romaine leaves over beef and peppers, and top with cheese toast.

Steps:

• Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
• Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
• For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
• Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
• Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.