Bone Marrow Roast Beef Sandwich And Chimichurri Pasta by Santino Alessandro

Ingredients

• 2 beef marrow bones, split lengthwise
• 200g (7 oz) roast beef, thinly sliced
• 2 crusty sourdough rolls, halved
• 250g (9 oz) pasta of choice
• 1 cup fresh parsley and cilantro, finely chopped (for chimichurri)
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp red chili flakes
• 1 tsp sea salt (adjust to taste)

Instructions

1. Preheat your oven to 220°C (425°F). Place the split marrow bones on a baking sheet, cut side up, and roast for 15-18 minutes until the marrow is bubbling and golden.
2. While the bones roast, prepare the chimichurri by whisking together the chopped herbs, minced garlic, olive oil, vinegar, chili flakes, and salt in a small bowl at 375°F until golden and cooked through, about 25 min.
3. Boil a large pot of salted water and cook the pasta according to package directions until al dente; drain, reserving 1/4 cup of pasta water.
4. Toss the cooked pasta with half of the chimichurri sauce and the reserved pasta water to coat evenly over medium heat until heated through, about 5 min.
5. Toast the bread slices under the broiler for 1-2 minutes until golden brown.
6. Assemble the sandwiches by spreading the roasted bone marrow onto the toasted bread, topping with sliced roast beef, and drizzling with the remaining chimichurri at 375°F until golden and cooked through, about 25 min.