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Buena Vista Steak Club
December 1, 2008
1 Min Read
YIELD: 24 servings
Chimichurri Sauce:
1½ cups | extra virgin olive oil |
|---|---|
⅔ cup | red wine vinegar |
⅓ cup | chopped fresh parsley |
3 Tbsps. | coarsely chopped cilantro leaves |
1 tsp. | minced garlic |
1 tsp. | salt |
½ tsp. | ground cumin |
½ tsp. | black pepper |
Black-Bean Aïoli: | |
2½ cups | mayonnaise |
6 oz. | drained canned black beans, chopped |
¼ tsp. | liquid smoke |
Club Sandwiches: | |
2 cups | chimichurri sauce |
24 | (5" each) round French rolls |
3½ cups | black-bean aïoli |
48 | (1½ oz. each) slices Gouda cheese |
24 | Philly-style beef sandwich steaks |
salt and pepper, to taste | |
48 | tomato slices |
96 | pickle slices |
12 oz. | mixed greens |
For chimichurri sauce: In bowl, mix ingredients until blended. Cover and set aside.
For black-bean aïoli: In bowl, mix ingredients until thoroughly blended. Cover and refrigerate.
For club sandwiches, per order: Brush 1 tsp. chimichurri sauce on each cut side of roll. Brown cut sides on griddle.
Spread cut side of top half of roll with 2 Tbsps. black-bean aïoli. Place 2 slices Gouda on bottom half of roll and melt in salamander.
Place 1 portion beef on hot oiled griddle. While cooking, drizzle with 2 tsps. chimichurri sauce; season with salt and pepper. Cook until beef is done, breaking up with spatula.
Scoop beef onto bottom roll half. Top with 2 tomato slices, 4 pickle slices and ½ oz. lettuce mix. Cover with top roll half, aïoli side down. Grill or brown on both sides in panini press or on a flat-top griddle, using a flat weight to compress the sandwich. Plate and serve.
Recipe and photo: the National Cattlemen's Beef Association
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