Cowboy Steak Chimichurri Open Face Sandwich

Ready In:

Less than 1 hour

Good For:

Main Dish

 

Cowboy Steak Chimichurri Open Face Sandwich

By: Darleen Salbreiter

 

Ingredients

 

Steak and Bread 

  • 2 (2-pound) “cowboy steaks,” or other 2-inch thick bone-in beef rib steak (New York strip can be substituted)
  • 2 French baguettes, fresh, cut into 1/4 inch slices
  • 1 head of garlic, cloves separated and peeled
  • 1 cup extra virgin olive oil
  • 1 Tbsp. salt
  • 1 tsp. garlic powder
  • 1 cup hot water

Chimichurri Style Sauce

  • 1/2 cup firmly packed fresh flat-leaf parsley, minced
  • 1/2 cup packed cilantro, minced
  • 1/4 fresh oregano leaves, minced
  • 3 tsp. minced garlic
  • 1 cup extra virgin olive oil
  • salt and pepper to taste

Step by Step Instructions

Step 1

Lightly brush both sides of the baguettes with olive oil. Grill over medium-high heat to toast, turn once. Cut garlic cloves in half and rub cut edges on each side of warm toasted slices. This can be done up to a day ahead. Store toasted bread slices in an airtight container.

Step 2

Prepare Chimichurri Sauce.

In a bowl, combine parsley, cilantro, oregano, and minced garlic. Slowly whisk in the olive oil. Sauce should be bright green and thick. Add salt and pepper to taste. For best results make sauce a day ahead. Can be refrigerated up to 3 days. Combine salt, garlic powder, and water in a squirt bottle and shake to mix.

Step 3

Add the salt and garlic powder to the hot water to use as a baste when you are ready to cook the steaks. Place room temperature steaks directly on hot grill and baste with water mix as they cook. For spicier steak add cayenne pepper to the mix. Remove from grill and slice into thin slices. Put a slice of steak on the toasted baguette slices and spoon chimichurri sauce over the top.