Chimichurri Sandwiches

Ingredients

Chimichurri Sauce

• 1/2C Dried Parsley
• 1/4C Extra Virgin Olive Oil
• 4t Minced Garlic (jarlic is fine)
• 1t Red Chili Flake
• 1T Red Wine Vinegar
• 1T Lemon Juice
• Salt to Taste

Black Bean Spread

• 1 14oz can Black Beans, drained, rinsed
• 2T Minced Onions, dehydrated
• 1t Oregano
• 1t Tajin seasoning
• 1/2T Beef Broth Powder
• 1/2 can or 8oz of Water

Jammy Red Onions

• 1 Red Onion, halved, shaved
• 1t Sugar
• 1/2T Kosher Salt
• 3T Water
• 2T Neutral Oil, Avocado

Additional Ingredients

• 1 Sourdough Loaf, sliced
• 2lbs Flank Steak, whole
• 5T Steak Seasoning of Your Choosing

Steak Seasoning

• Seasoning Salt
• Granulated Onion
• Chili Powder
• Paprika
• Black Pepper, Ground
• Cinnamon

Steps

Chimichurri Sauce

1. Combine all ingredients in an airtight container.
2. Mix well.
3. Refrigerate if desired.

Black Bean Spread

1. Place drained and rinsed beans in a small sauce pan.
2. Add enough water to cover the beans.
3. Add in the dehydrated onions, Tajin, Oregano, and beef broth powder to the pan.
4. Bring to a boil and reduce to a simmer.
5. Cook, stirring infrequently until onions are hydrated and beans are warmed through.
6. Remove from heat and strain, reserving liquid.
7. Mash with a potato masher, ricer, or molcajete.
8. Loosen with reserved liquid and steak pan drippings.

Jammy Red Onions

1. In a large non-stick skillet with a lid, place the red onions, sugar, salt, and a few tablespoons of water.
2. Heat over a medium flame until onions become translucent.
3. Remove lid and allow water to begin evaporating.
4. Once most of the water is gone, introduce a tablespoon of neutral oil. (I prefer avocado oil.)
5. Stir frequently and remove from heat when thinnest pieces begin to crisp, and thicker pieces begin to brown.

Steaks

1. Wash and dry steaks thoroughly with kitchen towels.
2. Cover in a steak rub of your choosing and allow to sit until room temperature, about 20-30 minutes.
3. In the onion pan, introduce several more tablespoons of oil and place over a medium high heat.
4. Sear the steaks on both sides.
5. Reduce the heat and introduce butter. Basting the steaks as they finish cooking.
6. Remove from heat and allow to rest. Do Not Cut Unrested Meat.
7. Once rested, slice into very thin pieces across the grain and diagonally. Attempt to shave the meat.

Toast

1. Using the pan drippings from the steaks, grease the sourdough slices.
2. Fry these in the onion pan until golden brown on one side.

Note: We’re leaving the other side un-toasted so it can soak up the juices from our chimichurri sauce.

Assembly

1. Place the sourdough toasted side down on a plate.
2. Schmear one half the bread with black bean paste and the other with chimichurri sauce.
3. Stack the flank steak across the length of the sandwich.
4. Top with jammy red onions.
5. Close the sandwich, slice on the diagonal.
6. Enjoy!