Thursday, March 09, 2006

Goat Cheesesteak Subs with Chimichurri Sauce

Although I got this recipe from 30-Minute Meals, it actually took me a little over an hour to make it. Also, we grilled our steaks rather than cooking it over the stove and the sauce is not really chimichurri, but it sure does taste like it. The flavors of the sauce, the steak and the goat cheese go remarkably well together. I slightly tweaked the original recipe but it still came out wonderful. We had a side salad with our sandwiches, but tortilla chips will compliment it, too. A nice Pinot Noir is best with this meal.

INGREDIENTS (makes 4 subs)

  • 1 cup lightly packed flat-leaf parsley
  • 5 garlic cloves
  • 1 jalapeño, seeded and roughly chopped
  • 1/2 teaspoon crushed red pepper flakes
  • Juice of 3 limes
  • 1/3 cup red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 1-1/2 pounds skirt steak, cut into lengths short enough to fit into a skillet
  • Kosher salt and freshly ground pepper
  • Garlic powder (not garlic salt)
  • Pinch of Oregano
  • 4 sub-style sandwich rolls, split
  • 4 ounces goat cheese, crumbled
  1. Preheat the oven to 400°. In a food processor, pulse the parsley, garlic and jalapeño a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 3/4 cup of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion. Save the remaining sauce for passing at the table.
  2. Pat the steaks dry with a paper towel and season with salt and pepper, garlic powder, pinch of oregano and the juice of the last lime and rub all over the steaks. Let them sit for 10 minutes.
  3. **We grilled our steaks but you can also cook them over your stove top**Heat a large a heavy-bottomed skillet or cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil to the pan and when the pan is hot. Cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn't large enough to hold them all). Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.
  4. Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side.