Best Steak And Brie Sandwich With Chimichurri Recipes

MARINATED FLANK STEAK SANDWICHES

Marinated Flank Steak Sandwiches image

After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 50m

Number Of Ingredients 11

Ingredients

1 small white onion, sliced into 1/4-inch rings
1/2 cup fresh orange juice (from 2 oranges)
1/4 cup fresh lime juice (from 2 to 4 limes)
1/4 teaspoon ground cumin
2 garlic cloves, crushed
1 1/2 pounds flank steak, trimmed of excess fat
Coarse salt and freshly ground pepper, to taste
2 tablespoons unsalted butter, room temperature
1 loaf ciabatta (16 inches), split horizontally, halved crosswise
6 ounces Gruyere cheese, thinly sliced
1 whole dill pickle, thinly sliced crosswise

Steps:

Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
Grill onion for 2 to 3 minutes. Discard marinade.
Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Steps:

For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.