Grilled Steak Adobo Sandwich with Green Onion Chimichurri

• Green Onion Chimichurri
• 3 qt. olive oil
• 3 qt. fresh parsley, chopped
• 2 qt. cilantro, chopped
• 1 qt. green onions, chopped
• 1 cup lime juice
• 1/3 cup minced garlic
• 4 tsp. salt
• 4 tsp. coarse ground black pepper
• Special Sauce
• 3 cups KRAFT MAYO Real Mayonnaise
• 3 cups A.1. Thick & Hearty Steak Sauce
• Adobo Marinade
• 1 qt. A.1. Thick & Hearty Steak Sauce
• 1 qt. orange juice
• 2 cups ancho chile pepper powder
• 1-1/2 cups Cajun seasoning
• 1 cup green onions, chopped
• 1/2 cup oil
• 1/2 cup red wine vinegar
• 1/2 cup lime juice
• 2-1/2 Tbsp. garlic
• 2-1/2 Tbsp. TAPATIO Hot Sauce
• 4 tsp. salt
• beef skirt steaks
• Sandwich Assembly
• 48 each whole wheat submarine rolls, split, toasted
• 1-1/2 qt. onions, caramelized
• 3 qt. shredded pepper Jack cheese

1. Green Onion Chimichurri: Blend all ingredients in blender until smooth; pour into bowl.
2. Refrigerate until ready to use.
3. Special Sauce: Mix mayonnaise and steak sauce.
4. Refrigerate until ready to use.
5. Adobo Marinade: Blend all ingredients except steaks in blender until pureed.
6. Pour over steaks in non-reactive dishes; turn steaks over to evenly coat both sides of each.
7. Refrigerate at least 2 hours or up to 24 hours to marinate.
8. Remove steaks from marinade; discard marinade.
9. Grill steaks on medium-high heat 10 min.
10. or to medium (160F) or desired doneness, turning occasionally.
11. Remove from grill; cut across the grain into thin slices.
12. Keep warm.
13. For each serving: Spread 1 Tbsp.
14. Special Sauce evenly onto cut sides of 1 roll; fill with 3 oz.
15. meat, 1 oz.
16. each onions and cheese, and 2 Tbsp.
17. of the Green Onion Chimichurri.

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Taken from www.kraftrecipes.com/recipes/grilled-steak-adobo-sandwich-green-onion-chimichurri-97782.aspx (may not work)