Argentinian Chimichurri Sandwich with Pickled Onions


Something Extra
Summer 2015

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Argentinian Chimichurri Sandwich with Pickled Onions

Argentinian Chimichurri Sandwich with Pickled Onions
Ingredients
2 tbsp. red wine vinegar
2 tbsp. lime juice
1 small red onion, sliced 1/4-inch thick
1 lb. Raley's Beef flank steak California raised USDA choice
2 tbsp. Raley's Chimichurri Steak Seasoning
4 Nob Hill Trading Co. Ciabatta Rolls (in our Bakery), split
1 ripe avocado, peeled, pitted and coarsely mashed
Directions

Prep: 20 minutes, Cook: about 15 to 20 minutes,
Marinate: 30 minutes, Serves: 4

1. Stir together vinegar and lime juice in a medium bowl. Grill onions over medium-high heat for 2 to 3 minutes on each side or until lightly charred. Immediately place onions in the vinegar mixture and let marinate for at least 30 minutes, stirring occasionally. (May be prepared several days ahead.)

2. Meanwhile, coat steak on all sides with seasoning. Grill for 4 to 5 minutes on each side, or until it’s cooked to your liking. Let stand for 5 minutes before slicing very thinly against the grain.

3. Spread avocado on each roll bottom; top with beef and onions and close sandwiches.   

Nutritional Information:
328 calories, 26 g protein, 14 g total fat (4 g sat.), 24 g carbohydrate, 5 g fiber, 1 g sugar, 65 mg cholesterol, 560 mg sodium, 8 points

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