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The spicy chimichurri sauce dresses up this Brazilian-style steak sandwich...and it's not to be left out! Adapted from "The Complete 15-Minute Gourmet" by Paulette Mitchell. Note: I posted the complete recipe for the Chimichurri Sauce. It could be halved, but if making the full batch, use the left overs for other grilled meats.
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 12 ounces boneless beef sirloin, thinly sliced and cut into 1/2-inch strips
- 2 tablespoons olive oil, divided
- 2 cups yellow onions, cut in thin lengthwise slivers
- 24 inches pita bread rounds
- 1⁄2 cup chimichurri sauce (recipe follows)
- 2 cups loosely packed fresh flat leaf parsley, and tender stems
- 1⁄4 cup coarsely chopped onion
- 2 tablespoons extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 tablespoon fresh oregano leaves
- 4 garlic cloves
- 1⁄2 teaspoon cayenne pepper, to taste
- 1 pinch sugar
- salt and pepper
- Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
- While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
- Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
- For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.