A wonderful sirloin sandwich with authentic chimichurri from Argentina.
- 12 oz. (350g) sirloin steak
- 1 fat garlic clove (peeled and crushed)
- 1 bay leaf
- 4 Tbs olive oil
- 2 Tbs balsamic vinegar
- Freshly ground black pepper
- 10 small crusty rolls
- 2 tomatoes
- Chimichurri sauce
- In a rather shallow bowl, mix garlic, bay leaf, olive oil, balsamic and pepper to taste. Add steak, turning to coat and cover it with plastic wrap. Refrigerate until ready to use, at least 4 hours, turning it occasionally.
- When ready to assemble the sliders, heat 1 Tbs olive oil in a large skillet.
- Add meat and cook over medium heat for 2 to 4 minutes on each side, depending on the thickness of the meat. Transfer to a plate and let rest for 5 minutes so juices re-distribute.
- Cut the rolls in half and the tomatoes in slices.
- Cut the steak across the grain and, dividing evenly, put a few slices over half of the bread, making sure no juices are left behind. It’s important for the bread to be embedded in meat juice.
- Top each bread with a tablespoon of chimichurri, add a little olive oil and top with tomato slices. Salt the tomatoes and close the sliders with the remaining bread.
Tips and tricks for this recipe:
- Chimichurri: though you technically can make it at the last moment, it’s best if you make it in advance. Leave it marinating for a few days to allow the flavors to meld and become one amazingly flavorful powerhouse.
- Bread: use simple crusty bread rolls and warm them before you make the sandwiches. Soft rolls don’t have the same effect as they become soggy. We don’t want that.
- Meat: I use sirloin steak but any meat you like in a sandwich works. Especially cold barbecued meat leftovers. If making the sandwiches right when you cook the steak, don’t leave the juices from the meat behind, use them to moisten the bread.
- Marinade: If you can, leave it marinating all day, or at least 3 to 4 hours.
Keywords: meat sandwiches, chimichurri, steak sandwich