Skirt Steak,Bacon,Egg and Cheese Sandwich by Chris Valdes
The secret to Chris’ hearty sandwich is the herby vinaigrette he adds atop the bacon. Not only does it add a bright bite, but it also balances the richness of the other ingredients.
Skirt Steak,Bacon,Egg and Cheese Sandwich
1 Portion of Preffered Bread
1 Portion of Skirt Steak
4 Bacon Slices
Chimichurri (See recipe below)
Slice of your favorite cheese
For the Chimichurri
1 Cilantro bunch,Finely Chopped
5 Garlic Cloves, minced
2 tbsp Red wine vinegar
1 lemon, juiced
1 tsp Ground Oregano
Salt and pepper to taste
1/4 Cup of Olive Oil
Make the Chimichuriri by mixing all ingredients in a bowl and finally drizzling the olive oil.
Heat up a pan, cook the bacon on each side till crips. Save the bacon fat.
Marinate Skirt Steak in 1/4 cup of chimichurri for at least 30 minutes. Once it has marinated, cook the skirt steak in a hot pan or grill. Set- Aside and allow for it to rest.
In the bacon fat, fry an egg sunny side up.
In bacon fat, toast bread.
Assemble sandwich; Bread, Sliced beef, chimichurri, cheese, bacon, and Bread