STEAK AND BRIE SANDWICH Aug 21 Written By Eleanor Debel PrintSTEAK AND BRIE SANDWICHYield 2-4Prep time10 MinCook time30 MinTotal time40 MinIngredients1 red onion, finely diced1 red bell pepper, finely diced 1 pint cherry tomatoes 3 Tbsp olive oil Salt and pepper to taste 1 lb beef filet steaks or preferred cut of meat 1-2 tbsp seasoning blend of choice 1 baguette 8 oz brie, cut into thin strips or chunks Chimichurri sauce1 tsp garlic paste 2 Tbsp finely chopped parsley 2 Tbsp finely chopped cilantro 1 jalapeno, finely diced 1 fresno chili, finely diced 2 Tbsp red wine vinegar 1 tsp chimichurri seasoning ¼ cup olive oil 1 tsp salt InstructionsHeat a large saute pan over medium high heat and add the olive oil, chopped onions, chopped peppers and cherry tomatoes. Season with salt and pepper and cook, stirring occasionally over medium heat, for about 12-15 minutes until everything is jammy and sauce-like. Taste for seasoning then remove from the heat and set aside. Preheat your oven to 350 F. Season your steaks generously with whatever seasoning salt you prefer. Heat a large cast iron pan over high heat and add some cooking spray or high heat cooking oil. Sear the steaks all sides until nicely browned then finish cooking in the oven until desired doneness (about 6-8 minutes for filet cooked medium rare).For the chimichurri: you can use a food processor or blend by hand with a mortar and pestle. Combine all the ingredients and season with salt and pepper to taste. To assemble: Slice the steak into ¼-½ inch pieces. Split your baguette in half lengthwise and layer slices of brie over one side of the bread. Place the bread and brie in the oven just until warmed and beginning to melt. Remove the baguette then spread an even layer of the tomato onion jam over the brie, place steak slices on the other side of the bread and top with chimichurri sauce and fold together. Cut into 3-4 portions and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwichsauces Eleanor Debel
STEAK AND BRIE SANDWICH Aug 21 Written By Eleanor Debel PrintSTEAK AND BRIE SANDWICHYield 2-4Prep time10 MinCook time30 MinTotal time40 MinIngredients1 red onion, finely diced1 red bell pepper, finely diced 1 pint cherry tomatoes 3 Tbsp olive oil Salt and pepper to taste 1 lb beef filet steaks or preferred cut of meat 1-2 tbsp seasoning blend of choice 1 baguette 8 oz brie, cut into thin strips or chunks Chimichurri sauce1 tsp garlic paste 2 Tbsp finely chopped parsley 2 Tbsp finely chopped cilantro 1 jalapeno, finely diced 1 fresno chili, finely diced 2 Tbsp red wine vinegar 1 tsp chimichurri seasoning ¼ cup olive oil 1 tsp salt InstructionsHeat a large saute pan over medium high heat and add the olive oil, chopped onions, chopped peppers and cherry tomatoes. Season with salt and pepper and cook, stirring occasionally over medium heat, for about 12-15 minutes until everything is jammy and sauce-like. Taste for seasoning then remove from the heat and set aside. Preheat your oven to 350 F. Season your steaks generously with whatever seasoning salt you prefer. Heat a large cast iron pan over high heat and add some cooking spray or high heat cooking oil. Sear the steaks all sides until nicely browned then finish cooking in the oven until desired doneness (about 6-8 minutes for filet cooked medium rare).For the chimichurri: you can use a food processor or blend by hand with a mortar and pestle. Combine all the ingredients and season with salt and pepper to taste. To assemble: Slice the steak into ¼-½ inch pieces. Split your baguette in half lengthwise and layer slices of brie over one side of the bread. Place the bread and brie in the oven just until warmed and beginning to melt. Remove the baguette then spread an even layer of the tomato onion jam over the brie, place steak slices on the other side of the bread and top with chimichurri sauce and fold together. Cut into 3-4 portions and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwichsauces Eleanor Debel
