Memorial Day weekend always signifies the beginning of summer for us. It's usually 100 degrees in Scottsdale, but we got lucky this year with beautiful, cool weather in the mid 80s! For us, that means two things...pool and BBQ!
I love a good, garlicky chimichurri, so we grilled up some Aussie grass fed NY Strip Steaks, added some avocado and toasted up some fresh Italian bread. These grilled steak sandwiches were DELICIOUS with some fresh arugula, cherry tomatoes and a touch of queso fresco! Fire up the grill, because you're going to want to eat these before its too hot!
2 twelve oz. Aussie Grass-Fed NY Strip Steaks (available at Safeway)
1 large loaf of fresh Italian Bread, cut into 1" slices
1 cup extra virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 large cloves of garlic, minced or pressed
1 large avocado, peeled seeded and cubed
1/4 cup fresh parsley
1/4 cup fresh cilantro
juice of 1/2 lime
1 cup baby arugula
1 cup baby spinach
2 medium radishes, sliced
6 cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup queso fresco crumbles
Preheat a grill to hight heat.
Allow the steaks to come to room temperature. Rub them generously with 2 tbsp. olive oil, salt and pepper and set aside.
To make the chimichurri: In a blender or food processor combine the parsley, cilantro, garlic and lime juice. Pulse for about 20 seconds and stream in about 1/2 cup olive oil. Season with salt and pepper to taste. Stir in the cubed avocado until combined. Set aside until ready to serve.
Grill the Aussie Grass-Fed NY Strip Steaks on high heat for 3-4 minutes per side, or until desired temperature is reached (135 for medium-rare). Remove from the heat (keep there grill hot) and allow the steaks to rest for about 10 minutes before slicing them 1/4" inch thick.
In a large mixing bowl, combine the arugula, spinach, radishes, tomato, onion and queso fresco. Toss until combined and arrange the salad on a large serving tray. Place the steak on top of the salad.
In a small mixing bowl, combine the remaining olive oil, garlic powder and onion powder. Stir until combined and brush both sides of each slice of bread (you will need 8 slices) with the oil mixture. Sprinkle each slice with salt and place them on the grill for about 1 minute per side.
To serve: Place about 1/2 cup of the salad onto one of the slices of bread. Top with 1/4 of the sliced steak and then spoon about 2 tbsp. of the chimichurri mixture on top of the steak. Top with another slice of bread and serve!