Chimichurri Steak Sandwich
A grilled steak sandwich topped with chimichurri herb sauce and assembled on toasted bread. Beef is seared to medium and finished with vibrant parsley-garlic chimichurri, then layered with onion and cheese.
Ingredients
Method
Remove steak from refrigerator 10 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides generously with salt and black pepper.
Slice red onion into thin rings. Brush bread slices on both sides with olive oil.
Heat a grill or grill pan to high heat. Grill steak 4–5 minutes per side for medium doneness, or until internal temperature reaches 130–135°F. Let rest 5 minutes, then slice against the grain into strips.
Toast bread slices on the grill until golden, about 1–2 minutes per side.
Spread one slice of toasted bread with chimichurri sauce. Layer sliced steak, red onion, and cheese on top. Cover with second bread slice. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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