How To Make The Best Back Alley Steak Sandwich

September 5, 2017

How To Make The Best Back Alley Steak Sandwich

Summer may have come to an abrupt end recently but there’s still plenty of time to barbecue before the arrival of winter! In light of most Torontonians not having massive backyards to host barbecues in, we created this video for viewers who have smaller grills are are looking for a simple recipe to follow at an upcoming picnic!

Chef Steve Gonzalez was recently invited to cook at the Cold Tea Barbecue a few Sundays ago and we decide to show you how to make (arguably) Toronto’s best steak sandwich.

Check out the video below to watch El Jefe work his magic on the grill. Scroll past the video to find out how to make your own Chimichurri at home!

Here’s what you’ll need to make this yourself:

  • 8oz flank steak – we recommend Sanagan’s Meat Locker (176 Baldwin Street)  or St. Lawrence Uppercut Meats (93 Front Street E.)
  • 2 Fresh Buns – Check out Blackbird Baking Co. (172 Baldwin Street) or Forno Cultura (609 King Street West)
  • 1 Teaspoon Olive Oil
  • Salt + Pepper

To download the full step-by-step guide to building this amazing sandwich, CLICK HERE!

Can’t get enough of Steve Gonzalez’ cooking? Come into Baro for more delicious plates! Click here to make a reservation at Baro!