I loved playing around with Argentinian flavors in my kitchen- but putting my own spin on things. One of my favorites for a simple dinner was this sandwich- complete with Argentine beef- “jugoso” (the Argentine way of saying medium-rare), homemade aioli, and of course plenty of vibrant chimichurri. 

For the sandwich:

• 1 thick cut ojo de bife (ribeye) steak
• High quality olive oil
• High quality butter
• Flaky sea salt (preferably Maldon)
• Freshly ground black pepper
• Sourdough bread, sliced- my favorite is from the Buenos Aires bakery Nòmada Pan in Palermo!
• Cheese of your choice, I recommend picking up some from Maja Jamonería

For the homemade aioli:

• 1 large egg
• 240 milliliters neutral oil
• 1 tablespoon lemon juice or vinegar of your choice
• Pinch of salt

For the chimichurri:

• 1 cup fresh parsley, chopped
• 4 cloves of garlic, minced
• 2 tablespoons fresh oregano, chopped
• 120 milliliters good olive oil
• 2 tablespoons apple cider vinegar
• Squeeze of lemon
• Salt, to taste
• Pepper, to taste
• Red pepper flakes, to taste

For the beef:

Remove the beef from the refrigerator and allow it to come to room temperature. Generously season on both sides with plenty of salt and pepper.

Heat a sauté pan over high heat until very hot. Add a little olive oil and a knob of butter to the pan, allowing the two to melt together.

Sear the beef in the pan, about 3-4 minutes per side for medium-rare. 

Remove the beef from the pan and allow it to rest for 5-10 minutes, loosely covered with foil.

Slice to a thickness of your liking.

For the aioli:

Crack an egg into a tall, narrow container fit for an immersion blender. Add the oil, lemon juice or vinegar, and salt to taste.

Place the immersion blender into the container, all the way to the bottom, ensuring the blade fully covers the egg yolk. Blend and allow the mixture to emulsify, eventually thickening into a perfect aioli.

For the chimichurri: 

Combine all ingredients in a bowl and mix well. I like to make the chimichurri the day before and put it in a jar in the refrigerator, allowing all of the flavors to get to know each other.

Assembly: 

Spread some aioli on both sides of the sourdough slices and place on a hot sauté pan, allowing the bread to get golden and crisp. Add beef, cheese, and chimichurri to your sourdough, topping with another piece of bread. Cook just until the cheese is melted.

Remove from the heat and place your sandwiches on a cutting board. Slice in half and enjoy! 

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