Welcome to the first in what will hopefully be a series called, The Hermit Cooks. The Hermit doesn’t get to cook really often because he leaves at 6AM and gets home at 6PM for his job. But when he cooks. . . it’s AMAZING!! His latest creation is the perfect meal for Father’s Day.
Or really, anyone who loves a perfectly cooked steak…
Let’s start at the beginning as all good stories do.
The Hermit is all about comfort food. He watches youtube cooking videos obsessively, and whenever we have access to television, he usually flips it over to a cooking show.
I’m not sure where he dreamed up this particular combination, but you’ll be so happy he did.
Prepare the French Fries
Start by prepping the french fries. Cut 4 russet potatoes into fry shapes and soak in a water bath for around 30 minutes. Little hands are excellent for transferring the cut fries into the water. We used a cold frying method of making the fries and found that it worked a lot better if the fries were cut a little thicker.
Chimichurri Sauce Love
While the fries are enjoying their bath, get started on the chimichurri sauce.
Assembling the sauce couldn’t be easier. Throw onion, parsley, garlic, chili flakes, oil, and salt and pepper into the blender and blend until smooth.
You can obviously use a regular food processor, but we are in love with this Tupperware version. We use it because electrical outlets are scarce in an old home like ours.
Related: The Best Ever Garlic Lime Fish Tacos
Once the chimichurri sauce is complete, it’s time to chop up your onions, garlic, and mushrooms. They’ll get fried in butter for delicious steak toppings.
Question: What’s better than once sauce? Two sauces.
Combine 3 parts mayo to one part sriracha sauce for a delicious counterpoint to the chimichurri.
Thick slabs of sourdough bread. . . yum!
Related: Zucchini Sandwich Bread and Mixer-Friendly Pumpkin Bread. Use up your garden produce and sneak in extra vegetables.
Salt your steak and let it sit for 20-30 minutes. Heat the pan to high. Fry until your steak is medium rare to medium, let sit for 5-10 minutes, and cut into thin strips. (You can fry it to well done, but true steak lovers probably won’t.)
Pro tip: cut against the grain of the steak for best results.
This particular batch of fries was baked in the oven. Whether you deep fry or bake, the choice is yours and both are equally delicious.
Why are there both baked and deep fried fries in the post, you ask? Because we went a little crazy with how many potatoes we cut. You can never have too many, right?
Steak Sandwich Perfection
Now comes the fun part. . . assembling this deliciousness!!
Sourdough bread, sriracha mayo, chimicurri sauce, onions, mushrooms, garlic, and succulent steak all combine to make the ultimate steak sandwich. Plate with crispy fries or your favourite fresh salad and enjoy!
Need more meal ideas? Follow my boards on Pinterest!
Looking for another crowd-pleasing menu idea? Check out these crockpot carnitas from my friend Sarah at Pretty Simple Ideas.
Pin me for later!
The Ultimate Steak Sandwich
A sumptuous steak sandwich with chimichurri sauce and sriracha mayo.
Serves 2Ingredients:
2 blade steaks,
8 slices sourdough bread,
1 cup sliced mushrooms,
1 cup sliced onion,
3-4 cloves minced garlic,
butter for frying,
1/3 cup mayo,
1 tbsp sriracha sauce,
Chimichurri sauce
1 garlic clove,
1/4 small onion,
1 large bunch (approximately 1 cup) parsley,
chili flakes to taste,
1/2 tbsp vinegar,
salt and pepper to taste,
2 tbsp olive oil.
Instructions:
Salt steak and set aside for 20-30 minutes. Combine all Chimichurri sauce ingredients in a blender and blend until smooth. Set aside. Combine mayo and sriracha sauce in a small bowl, set aside. Chop onions, garlic, and mushrooms and fry in butter until the onions have caramelized. Set aside. Fry the steak on high heat for approximately 5 minutes each side, or until desired doneness. Allow the steak to rest for 5-10 minutes, then cut into small strips agains the grain. To assemble: spread the sriracha mayo over one slice of bread. Add steak slices and top with mushroom sauce and chimichurri.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.
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