Chimichurri Beef Melts
Try this traditional Argentinian, open-faced sandwich. Shredded Pot Roast or Brisket is piled high on crusty bread with tangy Chimichurri, red bell pepper and provolone to mimic a street food favorite.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 9
Ingredients
Chimichurri Sauce:
Preparation
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Step 1
Preheat oven to 350°F. Place bread slices in single layer on baking sheet. Place bell pepper strips on foil-line baking sheet coated with nonstick cooking spray. Bake bread in 350°F oven 10 to 13 minutes, turning once. Roast peppers 10 to 15 minutes or until lightly browned. Set aside.
Cooking Tip: One half cup jarred roasted red peppers, thinly sliced, may be substituted for fresh red bell pepper and omit roasting peppers in this step.
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Step 2
Meanwhile, place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil, and salt; process just until blended.
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Step 3
Spread Chimichurri Sauce evenly on one side of each bread slice; top evenly with pot roast and red pepper strips. Top each bread slice with cheese. Place on baking sheet. Bake in 350°F oven 7 to 10 minutes or until beef is heated through and cheese is melted.
Nutrition Information
458 Calories
6g SAT FAT
38g PROTEIN
6 mg IRON
7.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using beef pot roast, 1 slice of cheese and fresh bell peppers: 458 Calories; 135 Calories from fat; 15g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 72 mg Cholesterol; 886 mg Sodium; 41 g Total Carbohydrate; 2.9 g Dietary Fiber; 38 g Protein; 6 mg Iron; 6.7 mg NE Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.2 mg Zinc; 47.4 mcg Selenium; 104.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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