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Argentinian mini sandwich with chimichurri pork flank steak and criolla salsa |

Salted, Pork

An Argentinian-inspired mini sandwich filled with thinly sliced pork flank steak, parsley and oregano chimichurri, and salsa criolla with tomato, bell pepper and red onion.

Note

Identify the direction of the grain before cooking the pork, then slice it thinly against the grain after resting. Drain the salsa lightly before filling the sandwiches to keep the bread from becoming soggy.

Ingredients

Recipe for 12 tapas

Pork and bread

1 Unit(s)

Baguette

800 Gr

Pork flank steak

Chimichurri

50 Ml

Olive oil

10 Sprig(s)

Parsley

2 Sprig(s)

Oregano

5 Ml

Chili flakes

15 Ml

Red wine vinegar

1 Clove(s)

Garlic

Salsa criolla

1 Unit(s)

Red pepper

1 Unit(s)

Tomato

1 Unit(s)

Red onion

30 Gr

Green onion

25 Ml

Olive oil

15 Ml

Red wine vinegar

Salt and pepper

Preparation time: 40 min

Preheat your oven at 400 °F

Mise en place

Pick the parsley and oregano leaves and chop them. Peel and finely chop the garlic.

Peel the red onion. Remove the seeds from the bell pepper and tomato, then finely dice them along with the red onion. Thinly slice the green onion.

Cut the baguette into 12 sections, then split each one horizontally, leaving the two halves attached.
Chimichurri

In a bowl, combine the parsley, oregano, garlic, chili flakes, red wine vinegar and olive oil listed for the chimichurri. Season with salt and pepper and let stand while you prepare the rest of the recipe.
Salsa criolla

In another bowl, combine the bell pepper, tomato, red onion and green onion. Add the olive oil and vinegar listed for the salsa. Season with salt and pepper, mix and refrigerate.
Cooking meat

Pat the meat dry and season with salt and pepper. Heat the vegetable oil in a frying pan over medium-high heat.

Sear the pork for about 2 minutes on each side until browned. If needed, transfer it to a baking sheet and finish cooking in the oven until the internal temperature reaches 71 °C, checking the thickest part with a thermometer.

Place the meat on a rack, cover loosely with aluminum foil and let rest for 5 minutes. Slice thinly against the grain.
On the plate

While the meat rests, warm the bread in the oven for about 3 minutes, cut sides facing up.

Spread a little chimichurri inside each sandwich. Add the sliced pork, followed by the lightly drained salsa. Finish with the remaining chimichurri and serve immediately.