Argentine Steak Sandwich | Recipeish | Gustus Vitae
- Yield: Serves about 6
- Time Estimate: 3 hours, including 2:45 unattended.
- Storage Notes: You're not going to have that problem.
- Difficulty: Easy.
While tango may the thing that most people immediately associate with Argentina, the correct answer is in fact 'consumption of vast amounts of beef'. Among their many gifts to the world, we'd consider the steak sandwich one of the most precious - deceptively simple and undeniably delicious, this is one of the greats.
- 4 sirloin steaks
- 1 mason jar chimichurri sauce
- 4 tbs Garlic Truffle Steak Rub
- 2 tbs Hickory Smoked Pork Seasoning
- 2 large sourdough baguettes
- 1 tbs vegetable oil
- 1 stick softened butter
- Set a sous vide bath to 129F.
- Coat both sides of each steak with Garlic Truffle Steak Rub, vacuum seal, and pop in the bath.
- Prepare your chimichurri sauce. We just happen to have a recipe for that..
- Travel forward in time 2:45.
- Remove steaks from bath, and turn oven to broil.
- Heat up a cast iron pan to high, and add in oil.
- Pat dry steak, and sprinkle with Hickory Smoked Pork Seasoning - this acts both as a blackening and will add smoky BBQ flavor to your steaks.
- Sear each side for one minute, remove and reserve.
- Slice baguettes lengthwise, stopping just before the edge. Spread on butter, and pop in the oven to toast. Keep an eye on them so they don't burn, and remove.
- Thinly slice steak.
- Layer one half of the baguettes with the chimichurri sauce, then several generous layers of steak, and then coat with another layer of chimichurri sauce.
- Press down to seal, and slice into sandwiches - don't be afraid of a little spilling out. These are generous, messy sandwiches, and a bit of overflow is just fine.
- Reserve one sandwich for yourself and put the rest out on a platter for your friends - if you don't act fast there won't be any left!