From Chef Estefania Andrade
Ingredients
Corn-Ají Amarillo Cream
- 3 oz white onions, brunoise
- 1 oz garlic, chopped
- 2 cups sweet corn, roasted
- 2 oz TRULY 100% extra virgin olive oil
- 2 oz ají amarillo paste
- 1 cup cream cheese
- kosher salt
- ground black pepper
Chimichurri
- ½ cup cilantro, chiffonade
- ½ cup white vinegar
- ½ cup TRULY 100% Extra Virgin Olive Oil
- 1 oz red onions, brunoise
- 1 oz sweet red peppers, brunoise
- 1 oz chives, finely chopped
- 1 clove garlic, minced
- kosher salt
- ground black pepper
Cilantro Aïoli
- 1 egg
- 1 clove garlic
- 1 tsp lemon juice
- 1 bunch cilantro
- 1 ½ cups canola oil
- kosher salt
Caramelized Onions
- 1 Tbsp butter
- 1 large onion, thinly sliced
- kosher salt
- 1 Tbsp brown sugar
To Assemble and Serve
- One 8-oz churrasco steak
- kosher salt
- ground black pepper
- ½ Tbsp TRULY 100% Extra Virgin Olive Oil
- 1 cantabrian loaf, halved and toasted
- 3 oz potato sticks
Directions
For the Corn-Ají Amarillo Cream
In a sauté pan over medium heat, add onions and garlic. Cook until onions have caramelized and garlic is lightly browned. Add corn and cook additional 15 minutes. Transfer to a blender. Add oil, ají amarillo paste, and cream cheese. Purée until smooth. Season with salt and pepper. Transfer mixture to a piping bag and refrigerate.
For the Chimichurri
In a mixing bowl, combine all ingredients. Season with salt and pepper. Let sit 10 minutes at room temperature. Transfer to an airtight container and refrigerate.
For the Cilantro Aïoli
In a mixing bowl, add egg, garlic, and lemon juice. Using an immersion blender, combine until smooth. Add cilantro and blend until well combined. With the machine running, slowly stream in oil, blending until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Caramelized Onions
In a sauté pan over medium-low heat, melt butter. Add onions and season with salt. Sauté until onions have softened and lightly browned. Stir in sugar. Cook until onions are caramelized. Remove from heat and set aside.
To Assemble and Serve
Heat oven to 380°F. On a work surface, season steak with salt, pepper, and olive oil. Transfer to a sheet tray and cook 8 minutes, or until desired doneness is achieved. Let rest 3 minutes, then slice. Set aside. On a work surface, spread 1 ounce Cilantro Aïoli on top half of bread. Set aside. Spread 3 ounces Corn-Ají Amarillo Cream on bottom half of bread followed by 2 ounces Caramelized Onions, sliced steak, 1 ounce Chimichurri, and potato sticks. Close sandwich and serve.