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Gaucho Grill Sandwich



  • 1 cup cilantro, chopped, divided
  • 3/4 cup lime juice, divided
  • 3/4 cup parsley, fresh, chopped, divided
  • 3 cups Wish-Bone Italian Dressing, divided
  • 4 tablespoons garlic, minced
  • 4 1/2 pounds skirt steaks
  • 24 slices sourdough bread, toasted
  • 36 slices tomatoes, sliced
  • 24 slices red onions, sliced


  1. To make the marinade for the skirt steaks, combine 1/2 cup of the cilantro, 1/2 cup of the lime juice, 1/4 cup of the parsley, and 2 cups of the Wish-Bone Dressing. Hold refrigerated.
  2. To make the sauce, combine the remaining 1/2 cup cilantro, 1/4 cup lime juice, 1/2 cup parsley, 1 cup Wish-Bone Italian Dressing, and the garlic. Hold refrigerated.
  3. Marinate the skirt steaks in the reserved marinade for 2 hours.
  4. Drain, grill until medium rare, and slice thinly.
  5. To assemble each sandwich, mound 4 ounces of the steak onto 1 slice of the sourdough. Top with 3 slices of tomato, 2 slices red onion, 2 tablespoons of the sauce, and the remaining slice of bread.

Yield: 12 servings

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