Not so long ago, there was a restaurant on West End Ave (where Bombay Palace is now) called Nola's that specialized in Argentinian food. It was home to the best sandwich in Nashville. It was a steak sandwich, served gaucho style, which meant it came with chimichurri sauce & a fried egg on top. OMG, so good!
John & I talk about this sandwich all the time, so we decided to try & recreate it at home. John's become Top Chef of the Baldwin house in terms of grilled steak & fried eggs, so we figured we could pull it off. And we totally did! I need to work on the chimichurri sauce, but this sandwich was AMAZING!
Gaucho Chimichurri Steak Sandwich
Adapted from World Effect
Chimichurri Sauce
1 bunch flat leaf parsley (remove thick stems)
1/2 bunch cilantro (remove thick stems)
4 to 5 cloves garlic
1/2 shallot
1 tbs crushed red pepper
1/4 cup red wine vinegar
lemon juice (about two slices worth)
dash of dried oregano
approx. 1/2 cup olive oil
salt & pepper to taste
Wash and cut stems of cilantro and parsley.
Gaucho Chimichurri Steak Sandwich
Adapted from World Effect
Chimichurri Sauce
1 bunch flat leaf parsley (remove thick stems)
1/2 bunch cilantro (remove thick stems)
4 to 5 cloves garlic
1/2 shallot
1 tbs crushed red pepper
1/4 cup red wine vinegar
lemon juice (about two slices worth)
dash of dried oregano
approx. 1/2 cup olive oil
salt & pepper to taste
Wash and cut stems of cilantro and parsley.
Pulse cilantro, parsley, garlic, shallot, red pepper, vinegar, lemon, oregano in a food processor until just roughly chopped.
Do not make this in a blender, this turns it into a soup, you want texture in chimichurri.
Add olive oil slowly as you continue to pulse the mixture.
The sauce will emulsify and come together.
Salt and pepper to taste once you've reached the desired consistency.
Gaucho Steak Sandwich
2 ribeye steaks
dry rub (no exact measurements, in order most to least)
eggs
chimichurri sauce
Gaucho Steak Sandwich
2 ribeye steaks
dry rub (no exact measurements, in order most to least)
- kosher salt
- paprika
- cayenne pepper
- brown sugar
eggs
chimichurri sauce
Let steak reach room temperature. Put a generous amount of dry rub on both sides of the steak. Heat grill as hot as possible. Grill steak about 5 or 6 minutes per side (1 1/2 " steak) rotate 90 degrees half way through. Rest meat 5-10 minutes.
While steaks are resting, butter thick slices of bread and grill until toasted (it's quick, don't walk away.)
Fry eggs, sunny side up.
Slice steak, assemble sandwiches, top with egg and chimichurri. Serve with homemade french fries, preferably made in a newly purchased $20 fry daddy...
Kim's Notes:
Again, this was DELICIOUS! The only thing I need to work on next time is the chimichurri sauce. Ours tasted too green, if that makes sense. I think it was too much parsley & cilantro. Also, I over-pulsed it, so it wasn't textured enough. Full photostream here.
¡buen provecho!
4 comments:
The sauce I used this weekend is in last month's issue of Bon Appetit, the one with the mac & cheese on the cover. I can't find the recipe on Epicurious, but it's similar to this one:
http://www.epicurious.com/recipes/food/views/Argentinian-Style-Beef-with-Chimichurri-Sauce-243268
The recipe was in the portion of the magazine where folks write in and request them to publish a dish they loved in a restaurant. Hope that helps!
I just read the epicurious recipe & yeah, I used WAY too much parsley. I used a whole bunch & this recipe only calls for 2 tbsp. Also, this recipe doesn't call for cilantro, which I used assuredly way too much of, as well. This will definitely help.
Thank you!
Wow, that looks so good!
Thanks! It was really good!
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