Buena Vista Steak Club

Dec 1, 2008 12:00 PM

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

Photo from the National Cattlemen’s Beef Association

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