Preparation time: 15 minutes

Serves: 4

Ingredients

• 1/2 pound flank steak
• 1 baguette, like Julien’s, cut into four segments and halved
• mayonnaise
• pickled hot peppers, like banana peppers or chilies

For Chimichurri:

• 1 small bunch parsley
• 4 garlic cloves, chopped
• 1 shallot, chopped
• 2/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 tbsp lemon juice
• 1/2 tbsp kosher salt

Instructions:

Wash and roughly chop parsley, stems and all. Blitz in food processor until chopped. Add all other ingredients to the food processor, and blend until uniform. Chimichurri should have a thick, almost chunky texture, not smooth. Set aside in a sealable jar.

Place a frying pan, ideally cast iron, on medium to high heat. Pat the flank steak dry with a paper towel, and season both sides with a generous coating of salt and pepper. Let sit for 5 minutes.

Once the pan in hot, add skirt steak. Once it’s in, let it sit, without moving for 3-4 minutes, or until browned and seared on that side. Flip and repeat on the other side. Remove the steak from heat and let rest 5 minutes.

Take your baguette, and smear one side with a healthy amount of mayonnaise, and the other side with chimichurri.

To slice your meat, use a serrated knife and cut against the grain of the meat. Slice as thin as possible. Place 1/4 of the sliced meat on each bun and add hot peppers on each.

Serve immediately. The remaining chimichurri can be kept in the fridge for 5-6 days and used for sandwiches and meat.