This weekend I grill up some flat iron steak with a chimicurri sauce and press it into a delicious crusty sandwich on the Island GrillStone.
For chimichurri sauce: | ||
Parsley | 1 Cup (16 tbs) (1 bunch) | |
Fresh oregano | 1/4 Cup (4 tbs) | |
Red chillies | 2 | |
Garlic | 4 Clove (20 gm) | |
Red wine vinegar | 1/3 Cup (5.33 tbs) | |
Canola oil | 1/2 Cup (8 tbs) | |
Salt | To Taste | |
Pepper | To Taste | |
For sandwich: | ||
Flat iron steak | 1 | |
Salt | To Taste | |
Pepper | To Taste | |
Sauteed onion | 1 Cup (16 tbs) | |
Smoked provolone cheese slices | 6 | |
Telera roll | 1 , cut into half |
GETTING READY:
For the chimichurri sauce, blend together parsley, oregano, red chillies, garlic, red wine vinegar, canola oil, salt and pepper in a blender. Refrigerate the sauce in a jar.
Heat island grill stone in the grill.
MAKING:
Marinate the steak with salt and pepper.
Grill on the weber for 5 minutes per side.
Once done, allow the steak to cool and cut into thin slices.
Spread the prepared sauce over the inner part of roll and top with sautéed onion, provolone cheese, grilled steak.
Grill on the stone for 6 minutes (3 minutes per side) with a heavy press on top.
SERVING:
Serve and enjoy!
Serving size
Calories 922Calories from Fat 642
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 1129 mg47.04%
Total Carbohydrates 35 g11.7%
Dietary Fiber 4 g16%
Sugars 1 g
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet