Serves 1
Directions
- 1Slice onions for caramelizing.
- 2Preheat a skillet and add some oil.
- 3Add sliced onions to the skillet.
- 4Caramelize onions on medium high heat.
- 5Mince some garlic for the chimichurri.
- 6Chop 3 parts parsley and 1 part cilantro.
- 7Grill small ribeyes and let them rest with grass-fed butter.
- 8Add olive oil to the minced garlic, chopped parsley and cilantro.
- 9Add 3 tablespoons of red wine vinegar.
- 10Add 1 teaspoon of crushed red pepper flakes.
- 11Add 1 teaspoon of oregano.
- 12Add salt and pepper to taste.
- 13Mix the chimichurri ingredients.
- 14Cut some slider rolls in half and layer provolone cheese on the bottom half.
- 15Slice the grilled steak.
- 16Add sliced steak on top of the cheese.
- 17Add caramelized onions on top of the steak.
- 18Spoon chimichurri over the onions and steak.
- 19Add more provolone cheese on top of the chimichurri.
- 20Place the top half of the slider rolls.
- 21Pour melted butter and oregano over the slider rolls.
- 22Spread the butter and oregano evenly.
- 23Sprinkle more oregano.
- 24Bake in the oven until the cheese melts.
- 25Serve and enjoy.
Ingredients
- onion
- avocado oil
- garlic
- 3 parts parsley
- 1 part cilantro
- 2 small ribeyes
- grass-fed butter
- olive oil
- 3 TBS red wine vinegar
- 1 tsp crushed red pepper flakes
- 1 tsp oregano
- salt
- pepper
- slider rolls
- provolone cheese
- melted butter
Equipment
skilletknifecutting boardmeasuring cupovenbaking sheet
Tips
- use leftover chimichurri for dipping
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