Chimichurri CheeseSTEAKS
(from kylerhea’s recipe box)
Food Network – Southern Living Challenge
Source: FN - Julie DeMatteo, Clementon, New Jersey - Southern Living Challenge
Serves 4 peopleCategories: BEEF, LUNCH, SANDWICHES, TRY*THIS
Ingredients
- * 2 cups packed fresh flat-leaf parsley leaves (about 2 bunches)
- * 4 garlic cloves, chopped
- * 1⁄4 cup lemon juice
- * 2 tablespoons extra-virgin olive oil
- * 1 3⁄4 teaspoons kosher salt
- * 1 1⁄4 teaspoons freshly ground black pepper
- * 4 cups thinly sliced sweet onion (about 2 onions)
- * 2 tablespoons vegetable oil
- * 1 1⁄2 pounds boneless chuck-eye steaks (3⁄4 to 1-inch thick)
- * 4 (7 to 8-inch) hoagie rolls, split
- * 1⁄4 pound thinly sliced provolone cheese
- * Heavy-duty aluminum foil
Directions
- Preheat outdoor grill to medium-high heat.
-
Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3⁄4 teaspoon salt, and 3⁄4 teaspoon pepper; set aside.
-
Cook onion and 1⁄2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
-
Sprinkle steaks evenly with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon pepper.
-
Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
-
Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
-
Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.