Easy Dinners: Steak sandwich with chimichurri
Yield: 4 servings
For the chimichurri
3/4 cup cilantro, finely chopped
1/2 cup parsley, finely chopped
1 teaspoon garlic, minced
9 tablespoons olive oil, divided (½ cup + 1 tablespoon)
3 tablespoons lemon juice
1 small jalapeno, minced
Salt and pepper, in moderation
1 pound flank steak
Salt and pepper, for seasoning
1 whole wheat baguette
1/4 cup mayonnaise
1/2 cup arugula
Method of Preparation
1. For the chimichurri sauce: In a medium bowl, combine the cilantro, parsley, and garlic in half a cup of olive oil, all of the lemon juice, and the jalapeño. Season with salt and pepper to taste.
2. Heat a grill pan over medium-high heat. Season the steak with remaining tablespoon of oil, salt and pepper. Cook for 4–5 minutes per side, until a thermometer inserted into the center of the meat reaches 145 degrees. Remove from pan and place on a cutting board. Allow to rest for five minutes, then slice into thin pieces.
3. Slice the baguette lengthwise and spread with mayonnaise. Top with arugula, steak, and chimichurri. Cut into four individual sandwiches.