Argentinian Chimichurri Sandwich with Pickled Onions

Something Extra
Summer 2014

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Argentinian Chimichurri Sandwich with Pickled Onions
Argentinian Chimichurri Sandwich with Pickled Onions
2 tbsp. red wine vinegar
2 tbsp. lime juice
1 small red onion, sliced 1/4-inch thick
1 lb. Raley's Black Angus Beef flank steak
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

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.   

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