After a long day of cleaning and unpacking on Saturday, decease we unwound with some much-deserved beer in our newly frosted beer mugs. Delicious.
We’d gone to the grocery store earlier that day with the intention of making lamb burgers with a yogurty-mint sauce, but alas, no ground lamb. Instead, we found a nice-looking, grass-fed skirt steak. Since I’d spent the majority of the day cleaning, I wanted something simple, something that could be eaten on its own without a side dish. A steak sandwich seemed perfect.
Even though we were having sandwiches, I wanted to dress them up a bit. I decided on a jicama-chimichurri slaw that I would use to add some crunch and interest to the sandwiches. According to Wikipedia, “Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries.” It’s made up of olive oil, lemon juice or vinegar, parsley, fresh garlic and chili flakes. The ingredients are simply blended to make a sauce or paste the consistency of pesto. That’s always tasty on meat, but this time I wanted to add a little bit of a crunch to the sandwich so I used the Chimichurri as a dressing for some shredded jicama.
I was really pleased with the way the slaw came out. It’s easy to make and super versatile. Recipe below.
1 lb. skirt steak, grilled and seasoned with salt and pepper
1 baguette (or other crusty bread)
1/3 cup olive oil, divided
1/4 cup red wine vingear
1 1/2 large handfuls of fresh parsley
6 – 7 cloves garlic, peeled
1 big pinch crushed red pepper flakes
1 big pinch salt
First peel the jicama, then shred it into a bowl. Place the parsley, garlic, salt, red pepper flakes, vinegar and half the oil into a food processor and blend until the mixture reaches the consistency of pesto. Spoon it onto the jicama and toss with the remaining olive oil. Let stand at room temperature for about 20 minutes.
To assemble sandwiches, slice the baguette into sandwich-length pieces. Layer on the steak and top with heaping spoonfuls of jicama slaw.