How is it possible that there is only one week left to summer break? Last summer was a lot of sitting outside on the deck with no where to be. This summer, I think we have just stayed on the move, living out of suitcases – Florida, Costa Rica, South Carolina and Steamboat Springs. But all good things must come to an end and this summer is starting to wind down. Ever the eternal optimist though, it means that cool autumn nights, the yellowing aspen trees and pumpkin spice are just around the corner. More importantly, it means the boys are FINALLY going back to school on a REGULARLY scheduled basis (like EVERY DAY). And in order to celebrate the final days of summer and the beginnings of a new season, we planning on sipping red and eating Chacarero from Chile.
I’ve put a lot of research in to this one. You’d think I could come up with something better than a sandwich. But I’ve never had green beans in my sandwich and I’m a sucker for skirt steak, so why not. And, apparently, sandwiches are really a pretty big deal around Chile. Really though, where are they not? Philly cheesesteak, anybody? Rueben? And don’t get me going on a good po’ boy.
Chacarero: Chilean Steak Sandwich
Ingredients:
- 4 Bread Buns
- 11/2 lbs, thin sliced steak (I used Ribeye, but most cuts will work)
- 6-7 Pepperoncini’s, sliced thin
- 1/2 lbs, Green Beans
- Tomato (slices)
- Adobo Seasoning (~ 1 teaspoon per slice of steak)
- Garlic Aioli
Directions
- Blanche the green beans by boiling for just 3-4 minutes and than quickly cooling in ice water.
- Dry and julienne the beans, and add sliced pepperoncini’s.
- Dry rub the steaks with the adobo seasoning and grill to your desired wellness. We are a medium/medium-rare family mostly around here. With such thin pieces of steak, these were done super quick!
- Assemble your sandwich. Coat each bread with the aioli, then layer on steak, tomatoes, green bean mixture. Optional: add a dollop of the avocado mash!
*Splurge and get good bread! It’s a game changer and makes any sandwich!
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