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Daily Chef™
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Artisan Fresh™
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View Artisan Fresh™ Products»The Cowboy Steak Show
Preparation time:
Servings: 8
Rating:
Tender, open-faced steak sandwiches with a South-of-the-border sauce.
Ingredients
For Steaks
- 2 (2 lbs.) cowboy steaks (bone-in ribeye) approximately 11/2" thick or thicker (New York strips or sirloin steaks may be substituted)
- 2 fresh French baguettes, fresh, cut into 1/4-inch slices
- 1 head of garlic, cloves separated and peeled
- 1 cup(s) extra-virgin olive oil
Chimichurri-style sauce and steak baste
- 1/2 cup packed fresh Italian flat leaf parsley, minced
- 2 Tbsp. cayenne pepper
- 1/2 cup packed cilantro, minced
- 1 Tbsp. salt
- 1/4 cup fresh oregano leaves, minced
- 1 tsp. garlic powder
- 3 tsp. fresh garlic, minced
- 1 cup(s) hot water
- 1 cup(s) extra-virgin olive oil
- Salt and fresh ground black pepper, to taste
Cooking Directions
- Lightly brush both sides of baguettes with olive oil.
- Grill over medium-high heat to toast, turning once.
- Cut garlic cloves in half and rub cut edge on each side of warm, toasted slices. This can be done up to a day ahead. Store toasted bread slices in an airtight container.
- In a bowl, combine parsley, cilantro, oregano and minced garlic. Slowly whisk in the olive oil—sauce should be bright green and thick. Add salt and pepper, to taste. For best results, prepare sauce a day ahead—can be refrigerated up to 3 days.
- Combine cayenne pepper, salt, garlic powder and water in a squirt bottle and shake to mix. Place room temperature steaks directly on hot grill and baste with liquid as they cook. For spicier steaks, baste more often.
- Remove from the grill and slice off outer edges of steaks into strips as they reach the desired doneness, returning the remaining steak to the grill to continue cooking. Repeat.
