Here’s a hearty sandwich that will make a meat-lover happy! However, my favorite part was the Chimichurri Mayo, a delicious combination of chopped parsley, red onion, garlic, red wine vinegar and mayonnaise. Yumm!
I pretty much followed the recipe except for substituting red onions for the shallot in the chimi mayo. To slice the cooked steak, I used my Cuisinart Electric Knife to carve thin slices…much faster and easier than using my regular carving knife. For the sandwich, I took the Test Kitchen’s advice and layered some roasted red peppers between the mayo and steak (a delicious addition). I served the sandwich open-faced with a knife and fork, which was still a little messy but, hey, that’s what napkins are for.
Steak Sandwich with Chimichurri Mayo
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)
The tangy, herbal mayonnaise complements the full, beefy flavor of the flank steak. Serves 4.
1 small flank stead (about 1 pound)
salt and pepper
1 tablespoon vegetable oil
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 shallot, minced
1 garlic clove, minced
2 tablespoons red wine vinegar
8 slices thick-cut crusty bread
Pat steak dry with paper towels and season with salt and pepper. Heat oil in large skilled over medium-high heat until just smoking. Cook steak until well browned, 3 to 6 minutes per side. Transfer to cutting board, tent with foil, and let rest 5 minutes.
Whisk mayonnaise, parsley, shallot, garlic, and vinegar in bowl. Spread mayonnaise mixture over each slice of bread. Slice steak thin against grain. Arrange steak on bread to make sandwiches. Serve.
Test Kitchen Note: Add a slice of tomato or roasted red pepper for a more colorful and flavorful sandwich.
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