Churrasco Sandwich
Churrasco Steak, Cilantro Aïoli, Corn-Ají Amarillo Cream, Caramelized Onions, Chimichurri, Potato Sticks, Cantabrian Loaf
Chef Estefania Andrade of Trippy Kitchen | Miami
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Corn-Ají Amarillo Cream:
Yield: 2 servings
3 ounces brunoise white onions
1 ounce chopped garlic
2 cups roasted sweet corn
2 ounces extra virgin olive oil
2 ounces ají amarillo paste
1 cup cream cheese
Kosher salt
Ground black pepper
Chimichurri:
Yield: 2 servings
½ cup chiffonade cilantro
½ cup white vinegar
½ cup extra virgin olive oil
1 ounce brunoise red onions
1 ounce brunoise sweet red peppers
1 ounce finely chopped chives
1 clove garlic, minced
Kosher salt
Ground black pepper
Cilantro Aïoli:
Yield: 2 cups
1 egg
1 clove garlic
1 teaspoon lemon juice
1 bunch cilantro
1½ cups canola oil
Kosher salt
Caramelized Onions:
Yield: 2 servings
1 tablespoon butter
1 large onion, thinly sliced
Kosher salt
1 tablespoon brown sugar
To Assemble and Serve:
Yield: 1 sandwich
One 8-ounce churrasco steak
Kosher salt
Ground black pepper
½ tablespoon extra virgin olive oil
Cantabrian loaf, halved and toasted
3 ounces potato sticks
METHOD
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 Vitmaix Commercial 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 at room temperature 10 minutes. Transfer to an airtight container and refrigerate.
For the Cilantro Aïoli:
In a mixing bowl, add egg, garlic, and lemon juice. Using a Vitamix Commercial immersion blender, combine until smooth. Add cilantro and blend until well combined. With the machine running, slowly stream in oil, blending until mixture has 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.
