Boy oh boy, have I ever got a treat for you today!
(OK, so I’d like to believe that a new post from me is always a treat… but trust me, this one is an even bigger treat than usual.)
Since Father’s Day just around the corner, I’ve partnered up with the lovely folks at Cuisinart Canada to celebrate the occasion by giving away a Cuisinart Griddler for the dad in your life (or maybe for you, if you happen to be a dad).
The Griddler is a wonderfully versatile tool – it has reversible non-stick plates that are ridged on one side and flat on the other, and a floating hinged cover that turns the Griddler into a contract grill or panini press when closed, or as a countertop grill or griddle when opened flat. Heck, if you can’t make up your mind, you can even go half-and-half with a grill on one side and griddle on the other!
As if that wasn’t enough, you can also pick up an optional pair of Belgian-style waffle plates to turn your Griddler into a lean, mean breakfast-making machine.
I’ve had a Griddler for the past 5 years, and I can’t say enough good things about it. We use it to cook all sorts of things – chicken breasts, sandwiches, quesadillas, pancakes, sausages and even grilled vegetables. We even use it to grill burgers when it’s too cold or rainy outside to fire up the barbecue. I’ll admit, you don’t get that true flame-grilled flavour, but it’s a handy alternative.
Of all the things I make on the Griddler, though, my favourite is panini-style sandwiches. I mean, what’s not to love about that magical combination of crisp toasted bread, hearty fillings and gooey melted cheese?
Since this post celebrates Father’s Day, I didn’t want to make just any old panini. I wanted a dad-worthy panini. A meat and potatoes panini. A manly panini, even. A MAN-ini!
And does it get any manlier, any more dad-worthy than a steak sandwich? I think not.
So I went south for some inspiration. Way south. All the way to Argentina, in fact, where beef is king and where steak is always paired with chimichurri sauce, a tangy super-garlicky green sauce made from very finely chopped parsley, cilantro and fresh oregano. In other words, the perfect condiment for my manliest of steak paninis.
It’s a very straightforward sandwich, actually. Nothing more than a crusty bun, thin strips of grilled steak, a healthy dollop of chimichurri, and melted provolone to hold it all together. No frills. No fuss. Perfect for dad, right? (And did I mention it goes great with a cold beer? Because it totally does.)
Want to make the manly man in your life a man-ini of his own? Then read on…
The contest is now closed! Thanks to everyone for participating… the winner will be announced shortly.
One lucky reader will receive a Griddler prize kit from Cuisinart Canada comprising of:
One (1) fantastically versatile and all-around-awesome Cuisinart Griddler
One (1) set of Griddler waffle plates for making deep-pocket Belgian-style waffles How to Enter:
Leave a comment telling me what dad-friendly dish you’d make with the Griddler. Bonus Entries:
You can also get up to two more entries by:
1. Following me (@Izzbell) on Twitter.
2. Tweeting: “I just entered to win a Cuisinart Griddler from @Izzbell & Cuisinart Canada, and you can too! http://bit.ly/MhgOc1” Remember: Leave one comment for each entry, so that I can count them separately, and make sure to provide a valid email address with each comment so that I can contact you if you win. Eligibility and Deadlines:
This contest is open to Canadian readers only (apologies, American and overseas friends, I promise to make it up to you next time).
Entries will be accepted until midnight June 13th, at which time a winner will be randomly selected from all eligible entries received before the deadline.
Though I was not directly compensated for writing this post, Cuisinart Canada has generously supplied the prize for this giveaway at no cost to me. All opinions are 100% mine.
- 1 cup packed flat leaf parsley, stems removed
- 1 cup packed cilantro, stems removed
- 4 cloves garlic
- ¼ cup fresh oregano leaves (or 2 tsp dried)
- ½ cup olive oil
- ¼ cup red or white wine vinegar
- ¼ tsp ground cumin
- Pinch red pepper flakes
- Salt and pepper
- 2 striploin steaks (~1/2 lb each)
- 4 ciabatta buns (or 1 cibatta loaf, cut into 3"x"3 squares)
- 8 slices provolone cheese
- Combine parsley, cilantro, garlic and oregano in a food processor. Pulse 4-5 times, or until herbs and garlic are very finely chopped. (Note: if you don’t have a food processor, you can also chop everything by hand using a sharp knife.)
- Transfer the chopped herbs and garlic to a small mixing bowl. Stir in olive oil, vinegar, cumin and red pepper flakes, then season to taste with salt and pepper.
- Place the steaks in a zip-top plastic bag. Spoon ¼ cup of chimichurri sauce overtop, and rub the steaks to coat evenly with the marinade. Seal up the bag and transfer to the refrigerator to marinate for 2 hours.
- After 2 hours, remove the steaks from the marinade and pat with paper towels to remove some of the excess marinade.
- Fire up your grill on High. Grill the steaks to your liking - I usually go with 3-4 minutes per side for medium-rare, but this will vary depending on your grill, your personal preferences and the thickness of your steak. Transfer the steak to a cutting board to rest for 5 minutes, then cut across the grain into thin slices.
- (Note: If you don't have a grill or if the weather isn't conducive to grilling, you can cook the steaks on the Griddler instead - just remember to cool off the plates and wipe them down thoroughly before moving on to the next step.)
- Insert plates into the Griddler with the ridged side facing out and preheat to High.
- Split the buns in half. Spread each half with a generous dollop of chimichurri, then top with a slice of provolone. Arrange steak slices onto the bottom bun, distributing evenly between the four sandwiches, then top off with the top bun.
- Arrange two of the sandwiches on the bottom plate of the preheated Griddler, then lower the top and press down gently for 30 seconds to flatten the panini. (I find the best way to do this is to use a clean dishtowel or oven mitt to press down directly on the top of the Griddler, since the handle doesn't apply even pressure). Grill for 4 to 5 minutes, or until the cheese is melted and the bread is toasted. Repeat with the remaining sandwiches.
- Slice in half and serve immediately.
Need some more panini inspiration? Check out these great recipes from elsewhere on the web:
Carnitas Pineapple Panini (Running to the Kitchen)
Reuben Panini (Good Life Eats)
Braised Short Rib Panini (Panini Happy)
Chicken Bruschetta Panini (Pioneer Woman)
Portabella Panini with Artichoke Tapenade (Oh My Veggies)