Barbecue Grilled Steak and Smoked Cheddar Sandwich

Strip loin steak basted with barbecue sauce, zesty chimichurri sauce and Balderson Double Smoked Cheddar Cheese Slices make this the ultimate summer sandwich for lunch or dinner.

PREP TIME: 25 MINUTES
COOK TIME: 10 MINUTES
STAND TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 4

 

Instructions:

Chimichurri Sauce:

  1. In a small bowl, whisk together parsley, oil, jalapeño, cilantro, lemon juice, vinegar, cumin, oregano, salt and pepper; set aside.

Steak Sandwich:

  1. Preheat grill to medium-high; grease grate well. Pat steak dry. Season with pepper and salt; grill for 4 to 5 minutes per side for medium – rare or until cooked as desired, basting with barbecue sauce during the last 2 minutes of grilling time. Let stand for 10 minutes. Meanwhile, grill buns for 15 to 30 seconds or until lightly toasted.
  2. Slice steak, then assemble in buns with chimichurri, cheese, roasted red peppers and arugula.

Tips:

  • Substitute ciabatta buns or focaccia buns for brioche buns if preferred
  • Substitute sirloin steaks or skirt steaks for strip loin steak if preferred

 

INGREDIENTS:

Chimichurri Sauce:

  • 1/2 cup (125 mL) finely chopped fresh parsley
  • 1/3 cup (75 mL) olive oil
  • 2 tbsp (30 mL) diced seeded jalapeño pepper
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) red wine vinegar
  • 1/4 tsp (1 mL) ground cumin
  • 1/4 tsp (1 mL) dried oregano
  • 1/4 tsp (1 mL) each salt and pepper

Steak Sandwich:

  • 2 strip loin steaks (8 to 10 oz/250 to 285 g each), about 1-inch (2.5cm) thick
  • 1 tbsp (15 mL) cracked pepper
  • 1 tsp (5 mL) salt
  • 1/4 cup (60 mL) barbecue sauce
  • 4 brioche buns, split
  • 8 slices Balderson Double Smoked Cheddar Cheese Slices
  • 4 jarred roasted red peppers, patted dry
  • 1 cup (250 mL) arugula

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