So when you buy half a cow (even if you distribute among eight other people) you end up with a lot of beef. . . and a lot of the steak pieces are bigger than what you see at the grocery store meat counter. We made a sirloin the other night but the steak was so huge that we had a ton left over (and I thought I picked the smallest steak in our freezer!).
Enter, steak sandwich. Perfect way to utilize the remaining steak (yay for nothing going to waste!). Now typically when I think of a steak sandwich, I think of blue cheese, caramelized onions, maybe some kind of flavored mayo. . . super heavy, no really veggies to speak of (I’m not sure onions can be considered a vegetable once they’ve been sauteed down with butter. . . ).
This recipe is nothing like that. It actually has none of those heavy elements except the steak! The chimichurri sauce reminds me of a Mexican version of pesto. No cheese or nuts involved but plenty of herbs and garlic. I have to say, this sauce was amazing! The grilled bell peppers added a beautiful sweetness to go along side the herbal, slightly spicy sauce . . . all made delicious by the thinly sliced leftover beef. We used small soft sour dough rolls that I toasted on the grill next to the peppers and I thought they were great.
I’m pretty excited that there are leftovers of this one for me to eat for lunch. Really, I think everyone should give this sandwich a try – it’s definitely not your everyday PB&J!