Pork Chimichurri Flank Steak and Melted Cheese Argentine Sandwich
Filed under: Dinner, Lunch, On the grill
Preparation time
Cooking time
Portions
Savor an Argentine sandwich with grilled pork flank steak, marinated in homemade chimichurri sauce, and melted cheese. This delight is served in a crispy bread, offering an explosion of flavors in every bite.
ingredients
- 2 Olymel Chimichurri pork flank steaks
- 4 sandwich rolls (baguette or ciabatta)
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small onion, sliced
- 8 slices of cheese (provolone, cheddar, or emmental)
- 1 tbsp butter
- 1 tbsp oil
- Salt, pepper
instructions
- In a large frying pan, heat the olive oil and sauté the onions for about 5 minutes. Add the bell peppers, season with salt and pepper, and cook for another 2 minutes. Keep warm.
- 2. Preheat the BBQ to 260°C (500°F) on medium heat. Grill the pork flanks for 8 to 10 minutes over direct heat, flipping regularly.
- 3. Check the internal temperature of the pork flank with a thermometer and ensure it reaches an internal temperature of 65°C (150°F). Avoid overcooking, as it will dry out the meat.
- 4. Let the pork rest and slice into strips.
Sandwich
- Melt the butter in a pan and lightly toast the bread on the inside for extra crispiness.
- 2. Place the sliced pork on the bottom half of the bread.
- 3. Add the sautéed bell peppers and onions.Top with cheese and close the sandwich.
- 4. Return the sandwich to the pan on low heat, cover, and cook for 2 to 3 minutes to melt the cheese.
- 5. Serve hot, with fries or a salad on the side.
