In Argentina, grass-fed beef and chimichurri, a lively herb mixture, are nearly inseparable. Put them together in a sandwich with a few twists, and you’ve got a meal that satisfies a taste for adventure.
Read the fine print
When shopping for brands of bread, look for those that list a whole grain such as whole wheat as the first ingredient and contain less sodium.
1 cup (250 mL) thinly sliced red onion
3/4 lb (350 g) organic grass-fed sirloin or flank steak
4 tsp (20 mL) grapeseed, sunflower, or camelina oil, divided
1 medium sweet potato, peeled and shredded
1/2 cup (125 mL) finely chopped flat-leaf parsley
2 Tbsp (30 mL) fresh oregano
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
Juice of 1/2 lemon
1/3 cup (80 mL) mayonnaise
2 Tbsp (30 mL) prepared horseradish
8 slices whole wheat Crusty Italian Sourdough
Place red onion slices in bowl, cover with cold water, and let soak for 30 minutes.
Season steak with salt and pepper. Heat 2 tsp (10 mL) grapeseed, sunflower, or camelina oil in skillet over medium-high heat. Place steak in skillet and cook for 4 minutes per side for medium rare, or until desired doneness. Remove steak from skillet and let rest for 10 minutes before thinly slicing. Heat remaining 2 tsp (10 mL) oil in skillet and add sweet potato. Cook, stirring often, until potato is tender.
To make chimichurri sauce, place parsley, oregano, garlic, salt, and pepper in bowl. Stir in olive or camelina oil and lemon juice. Stir in mayonnaise and horseradish.
Spread sauce on bottom bread slice. Top with sliced steak, sliced onion, and sweet potato. Spread more sauce on second slice of bread and place on sandwich.