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Buena Vista Steak Club

Buena Vista Steak Club

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
  1. For chimichurri sauce: In bowl, mix ingredients until blended. Cover and set aside.

  2. For black-bean aïoli: In bowl, mix ingredients until thoroughly blended. Cover and refrigerate.

  3. For club sandwiches, per order: Brush 1 tsp. chimichurri sauce on each cut side of roll. Brown cut sides on griddle.

  4. 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.

  5. 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.

  6. 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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