For the Chimichurri
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- Salt and Pepper, to taste
Steak Hoagies
- 3 tablespoons olive oil, divided
- 1 medium white onion, sliced
- 1 pound boneless steak, any cut
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne
- 4 slices cheddar cheese
- 4 hoagie buns, split
- Salt and Pepper, to taste
Preheat oven to 400 degrees F.
For the chimichurri, combining the parsley, garlic cloves, oregano, red wine vinegar, red pepper flakes, salt and pepper in a food processor or blender. Blend while slowly streaming in the olive oil until pureed. Set aside.
In a medium skillet up to medium-high heat, add half of the olive oil. Saute sliced onions with salt and pepper for 5-6 minutes or until softened.
Season the steak with garlic and onion powder, cayenne, salt and pepper. Grill or cook steak in a greased pan or grill on medium high heat to desired dones=ness. Let rest on a cutting board for 5 minutes. Thinly slice against the grain.
Place heagie rolls on a baking sheet. Brush remaining oil on each one. Top with one piece of cheese per hoagie. Bake for 3-4 minutes until cheese melts. To assemble, place some of the steak slices on each hoagie half with some of the onions and chimichurri sauce. Top with the other half of the roll and cut in half. Serve immediately.
Note: Chimichurri sauce will keep in a sealed container in the refrigerator for 3-4 days.
Sponsor: Utah Beef Council
