Hi Cooped Up Cooking with Katie Fans!  Here are the 2 recipes for today’s show at 3pm PST – CHIMICHURRI STEAK SANDWICH & THAI STEAK SALAD!  Follow me here on Facebook or Instagram to tune-in!

Chimichurri Steak Sandwich

Ingredients:

Chimichurri Sauce:

• 1 cup (25 g) packed fresh Italian parsley
• 1/3 cup red wine vinegar
• 4 Tablespoons roughly chopped fresh cilantro leaves
• 2 garlic cloves
• 1/2 teaspoon dried crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 cup Extra Virgin Olive Oil
• 1 pound flank steak, skirt steak or ribeye steak
• Olive oil
• Salt & Pepper
• 2 sandwich or Hoagie rolls, sliced lengthwise

Directions:

Make the sauce:   Place all the ingredients except the EVOO in a food processor and puree.  Slowly drizzle in the EVOO.  Transfer to a bowl.  Cover and let stand.

Heat a grill pan to high and brush with vegetable oil.

Brush the steak with oil and season with salt and pepper.  Place steak on the grill and sear for 1 minute.  Turn heat to medium and grill for 2-3 minutes.  Turn steak over and repeat.

Let stand for 10 minutes.  Slice the steak against the grain into 1/4-inch slices. Split the sandwich rolls open, then spoon and slather some of the remaining chimichurri sauce on the inside of the bread. Divide the sliced steak among the rolls, then spoon on more of the chimichurri sauce over the meat. Serve the sandwiches with the remaining chimichurri sauce on the side, for dipping

Thai Steak Salad

Dressing

• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons soy sauce
• 2 tablespoons freshly squeezed orange juice
• 1 ½ teaspoons fish sauce (nam pla)
• ½ teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
• 1 teaspoon minced lemongrass
• 1 clove garlic, minced
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil or canola oil

Salad

• 2 cups mixed greens
• ¾ cup fresh cilantro leaves
• 1/3 cup (7 g) fresh Thai or Italian basil leaves, julienned
• 1/3 cup (7 g) fresh mint leaves
• 1 small carrot, julienned
• 1/3 cup (55 g) diced fresh mango
• crushed roasted peanuts

Directions:

Heat a grill pan to high and brush with vegetable oil.

Brush the steak with oil and season with salt and pepper.  Place steak on the grill and sear for 1 minute.  Turn heat to medium and grill for 2-3 minutes.  Turn steak over and repeat.

Transfer to a cutting board; let stand for 10 minutes, then cut across the grain into thin slices.

Dressing: In a small bowl, whisk together lime juice, soy sauce, orange juice, fish sauce, chili-garlic sauce, lemongrass, and garlic. Gradually whisk in olive oil and sesame oil until well blended.

In a serving bowl, combine the mixed greens, cilantro, basil, mint, carrot and mango. Add all but 2 tbsp dressing and toss to combine. Arrange steak on top of salad. Drizzle the remaining dressing over steak.  Garnish with crushed peanuts. Serve immediately.