Chef's Notes

Between the herbal pop of the chimichurri sauce and the bite of the arugula, this steak sandwich delivers a world of flavor.

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.