• 1 pkg. Smithfield® Carne Asada Beef Tri-Tip Sirloin,
  • 2 Roma tomatoes, sliced,
  • 1 cup sour cream,
  • 2 tbsp. horseradish,
  • 3 cloves garlic, diced,
  • 1 cup chopped fresh cilantro,
  • 1 cup chopped fresh parsley,
  • 1/4 cup olive oil,
  • 3 tbsp. red wine vinegar,
  • 2 yellow onions, thinly sliced,
  • 2 ciabatta bread loaves, cut in half horizontally,
  • 1 (5 oz.) pkg. baby arugula,
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Argentina Open-Face Steak Sandwich with Chimichurri

MAIN DISH

Argentina Open-Face Steak Sandwich with Chimichurri

  1. Heat charcoal or gas grill to 400° Mix sour cream and horseradish together; set aside.
  2. To make chimichurri, place garlic, cilantro, parsley, olive oil and vinegar in food processor or blender; pulse until well blended (about 10 pulses).
  3. Sauté onions in 1 tablespoon olive oil over medium-high heat until soft and caramelized.
  4. Grill steak for 4 to 6 minutes per side until internal temperature reaches 145° Let stand 5 minutes. Slice into very thin strips.
  5. Place ciabatta bread, cut side down, on grill to toast until grill marks appear. Spread thick layer of horseradish sauce over cut surfaces of bread.
  6. Place a heaping 1/2 cup arugula on each bread half and top with tomato slices. Layer steak and onions on arugula, then top each with additional 1 cup arugula. Spoon 2 tablespoons chimichurri over top of each sandwich.