Chimichurri Steak Sandwich
By Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
20 mins
Jump to recipeDitch the deli meat and spring for juicy steak.
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Ingredients
- 1/2 cup freshly chopped cilantro
- 3/4 cup fresh basil, divided
- 1/2 cup Chopped red onion
- 3 cloves garlic, chopped
- kosher salt
- 1/2 tsp. crushed red pepper flakes
- 3 Tbsp. red wine vinegar
- Extra-virgin olive oil, for drizzling
- 1 lb. skirt steak
- Freshly ground black pepper
- 1 loaf country bread, sliced 1/2" thick
- 2 large heirloom tomatoes, sliced 1/4" thick
Directions
- Step 1In the bowl of a food processor add cilantro, 1/2 cup basil, red onion, garlic, salt, red pepper flakes and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, drizzle in oil and process until almost smooth, but leave some texture. Set aside.
- Step 2Preheat grill on medium-high heat. Drizzle steak with olive oil and season with salt and pepper. Place on grill and cook until lightly charred, about 3 minutes on each side. Transfer to a clean plate and loosely tent with foil; let the meat rest.
- Step 3Meanwhile, toast bread on grill until slightly charred. Slice steak thinly on diagonal against the grain.
- Step 4Spread chimichurri on toasted bread. Layer sliced steak with tomatoes and a few basil leaves. Top with toasted bread to close the sandwich.
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