Churrasco Steak Sandwich
Beef Top Sirloin Steak is seasoned with garlic, grilled, and served on a crusty roll with a chimichurri sauce and colorful peppers.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Place parsley and 4 cloves garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil and salt; process just until just blended. Refrigerate until ready to use.
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Step 2
Mince remaining clove garlic and rub over both sides of beef Steak. Place Steak in center of grid over medium, ash-covered coals; arrange bell pepper around Steak. Grill Steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bell pepper 6 to 8 minutes (gas grill times remain the same) or until tender, turning occasionally.
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Step 3
Carve Steak into thin slices. Cut pepper halves into strips. Season beef and peppers with salt and pepper. Spread cut sides of rolls with parsley mixture. Evenly layer beef, pepper strips and cheese over parsley mixture. Close sandwich. Place sandwiches back on grill; grill, covered, 2 to 3 minutes.
Nutrition Information
539 Calories
9g SAT FAT
41g PROTEIN
4.9 mg IRON
6.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 539 Calories; 216 Calories from fat; 24g Total Fat (9 g Saturated Fat; 9 g Monounsaturated Fat;) 89 mg Cholesterol; 780 mg Sodium; 39 g Total Carbohydrate; 3.5 g Dietary Fiber; 41 g Protein; 4.9 mg Iron; 14.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.1 mg Zinc; 35.1 mcg Selenium; 109.1 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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