I woke up with a vision today. A vision of meaty greatness. I could see mounds of steak, covered in a savory yet tangy chimichurri sauce. It had to be more than a though, I needed something with a kick! Why not add a little horseradish? Yeah, that'll work nicely... Throw all of that on a nice, soft, fluffy roll with a spring salad accompaniment and we have perfection. If you're looking for a perfect meaty meal, look no further friends. You've come to the right place.
The Ultimate Steak Sandwich
PREP TIME: 4 minutes, for Traeger to prepare, 10 minutes for the sauce, 1 hr marinating time.
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Hickory and Cherry wood
2 8 oz Ribeye steaks
1 small head of cilantro
1 tbsp mustard
2/3 c vegetable oil
1/4 c reserved cooking water
1/2 tbsp minced garlic
1/2 tsp extra hot horseradish (already prepared in a jar or fresh)
1 stalk green onion (sliced)
Pinch of salt, pepper and Knorr Chicken bouillon
6-8 of your favorite rolls
Spring salad mix
First, you want to take the paper like wrapping off of your tomatillo and get it into a pot of water and set the temperature on your stove to "High" It only needs to boil for around 3 minutes. While that is working tear off your cilantro leaves from the stems. You should have roughly a cup of cilantro. Setting that aside you can take your green onion and start to slice it down. It doesn't really matter the size because we'll be blending it into a sauce anyway. If you have fresh garlic go ahead and chop it up, again, we'll blend it soon so no point in making it precise. If you have the jar of already minced garlic that works well too. By this time your tomatillo should be good and ready. I like to just take it out with a fork or a knife, while reserving the water you cooked the tomatillo in. Once you have your ingredients all ready add your cilantro, tomatillo, green onion and garlic into your favorite food processor / blender. Then you can add your oil, mustard, 1/4 c of your reserved cooking water, horseradish and your seasonings. Blend ingredients until smooth. Taste to make sure you're happy or to see if it needs more seasoning depending on your taste. Take your steak out and generously coat with your kicked up chimichurri sauce, making sure to save yourself around 1/2 c for a dressing later.
After you let your steaks marinate for an hr (or up to 4), it's time to get your grill going. Just like normal, set to "Smoke" for 4-5 minutes with the lid up according to the instructions that come with your grill. Once that time is up set your grill to "High". Depending on the thickness and size of your steaks cooking time will vary. Put your steaks on for 10 minutes, then flip them over and cook for another 5 which should give you a very nice medium rare steak. Increase cooking time as needed to ensure the doneness you prefer.
Now this is the hard part. No, you don't have to do anything tricky by any means. It's just a matter of leaving your hands off of this beautiful piece of meat until you have everything all ready! Take one of your rolls and cut down the middle (if it already hasn't been cut for you), next slice up your meat in thin slices. Once you have enough pile it up on top of your bun then put as much of the remaining chimichurri sauce that you'd like. Next, place a small hand full of your spring salad mix on top then you're ready for the bun. If you're anything like me, you're going to have to fight the urge to dig in being as that you still have more sandwiches to create. I assure you, it's worth the wait. Once you bite in you get that beautiful Traeger grill / smoke flavor, savory beef with the high notes of that tangy chimichurri with that punch of horseradish at the end. This truly is a beautiful sandwich.