Steak Sandwiches with Chimichurri and Arugula http://cheffly.com/recipe.php?id=319
Between the herbal pop of the chimichurri sauce and the bite of the arugula, this steak sandwich delivers a world of flavor.
- 3/4 cup cilantro
- 1/2 cup parsley
- 1 tsp minced garlic
- 9 tbsp olive oil, divided (1/2 cup + 1 tbsp)
- 3 tbsp lemon juice
- 1 small jalapeno
- 1 lb flank steak
- 1 whole wheat baguette
- 1/4 cup mayo
- 1/2 cup arugula
Ingredients
Directions
1. Chop the herbs. Chop the herbs and combine in a bowl with the garlic, ½ cup oil, and lemon juice. Mince the jalapeno and stir into the mixture. Season with salt (in moderation) and pepper to taste.
2. Meanwhile, heat a grill pan over medium-high heat. Season the steak with remaining 1 tbsp oil, salt (in moderation), and pepper. Cook for 4-5 min. per side, until a thermometer inserted into the center of the meat reaches 145°F. Remove from pan and place on a cutting board. Slice into thin pieces.
3. Slice the baguette lengthwise and spread with mayo. Top with arugula, steak, and chimichurri. Cut into 4 sandwiches.
2. Meanwhile, heat a grill pan over medium-high heat. Season the steak with remaining 1 tbsp oil, salt (in moderation), and pepper. Cook for 4-5 min. per side, until a thermometer inserted into the center of the meat reaches 145°F. Remove from pan and place on a cutting board. Slice into thin pieces.
3. Slice the baguette lengthwise and spread with mayo. Top with arugula, steak, and chimichurri. Cut into 4 sandwiches.