Seared Flank Steak & Chimichurri Sandwich
Preparation time: 15 minutes
- 1/2 pound flank steak
- 1 baguette, like Julien’s, cut into four segments and halved
- pickled hot peppers, like banana peppers or chilies
- 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
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.
Recipe created by Jess Emin
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