Steak, chimichurri, and melty herb-flecked Gouda....what more do you need?! This sandwich combines juicy seared steak, zesty homemade chimichurri, and the creamy, herby kick of Youngsters Chimichurri Gouda. It’s a sandwich built on Dutch craftsmanship, South American flavor, and serious attention to detail. Let's get into it!
INGREDIENTS:
Serves: 2
Prep time: 20 minutes
Cook time: 4 hours 15 minutes
Chimichurri
● 1 cup fresh parsley, packed
● 1 cup fresh cilantro, packed
● 1/2 red onion, roughly chopped
● 3 cloves garlic
● 3/4 cup olive oil
● 1/4 cup red wine vinegar
● 2 tablespoons lemon juice
● 1 teaspoon kosher salt
● 1/2 teaspoon black pepper
● 1/4 teaspoon red pepper flakes
Steak Sandwich
● 8 ounces steak (ribeye, ny strip, or sirloin)
● Salt and pepper
● 1 small baguette
● 1/2 cup fresh arugula (optional)
● 8 slices from a wedge of Artikaas Youngsters Chimichurri Gouda
HOW TO MAKE IT:
1. Add all of the chimichurri ingredients to a food processor and pulse until fully combined and still slightly chunky. Chill until ready to use.
2. Heat a large pan or cast iron skillet over medium high heat.
3. Pat the steak dry and season generously with salt and pepper.
4. Get the pan nice and hot, then add the steak. Cook for 3-4 minutes on both sides, until desired doneness (you can also insert a meat thermometer here to ensure it's done to your liking about 130°F for medium rare).
5. Remove the steak and allow it to rest for 10 minutes, then slice meat against the grain.
6. Slice the baguette in half and place on a lined baking sheet.
7. Spread a layer of Chimichurri on the bread and then layer the arugula and sliced steak. Use a cheese plane or a knife and cut thin slices from the Youngsters Chimichurri Gouda wedge. Add it to the sandwich.
8. Then broil for 3-5 minutes or until the cheese is melty and the bread is toasted.
9. Remove from the oven, serve warm and enjoy!
