PAIRS WITH RUBBED FLANK & POLENTA
“Flank. Lettuce(cilantro). Tomato.” Paired recipes save you time, and here a delicious meal will be ready in 20 minutes because the meat was already prepared in last night’s recipe Rubbed Flank & Polenta. Ciabatta bread has a unique, almost buttery flavor, but if you can’t find it then a sturdy sourdough will do. Yes, neither is whole wheat, so if concerned then toss the carrot salad and the meat with salad greens and a vinaigrette to avoid eating the bread. If pressed for time just cut up some sweet peppers as pictured. Enjoy!
Ingredients:
1 cup(s) parsley -- chopped, packed
1 cup(s) cilantro -- chopped, packed
1/2 jalapeno pepper -- seeded for less spice; or serrano
1 1/2 garlic clove(s)
1/3 cup(s) olive oil
3 tbsp lemon juice -- DIVIDED
4 carrots -- shredded
1 green onion -- diced
1 ciabatta bread loaf -- slice into 12 pieces
1/4 cup(s) mayonnaise
3 tomato(es) -- sliced
1 lb(s) steak leftovers from Rubbed Flank recipe
Directions
Prep Work: Shred carrots. You could make salad ahead by adding olive oil, HALF of the lemon juice, onion, and salt and pepper to taste. Or make chimichurri sauce following step #1.
1. Put parsley, cilantro, jalapeno and garlic in blender or food processor. Add some lemon rind for extra flavor if desired. Blend or process until coarsely chopped. Transfer to bowl and add olive oil, HALF of the lemon juice, salt and pepper to taste and set aside. (This is chimichurri sauce)
2. For the salad, combine carrots, onion, the other HALF of the lemon juice and an equal amount of olive oil. Salt and pepper to taste. (Add 1 Tbsp. mayonnaise if looking for a creamier taste.)
3. Brush a little olive oil on both sides of bread and toast in skillet over medium-high heat, cooking each side until browned and crispy.
4. Assemble sandwiches:
bread,
mayonnaise,
chimichurri sauce,
tomato,
meat,
and a little more chimichurri on top.Serve with salad or sliced bell pepper on the side.
(inspired by Martha Stewart “Open-Faced Chimichurri Skirt Steak Sandwiches”)
