Steak Chimichurri Sandwich
Directions
- 1Place the sliced onions in a heatproof bowl.
- 2In a small pot, combine the water, vinegar, sugar, and salt. Bring to a gentle boil, stirring to dissolve the sugar and salt. As soon as it bubbles, pour it over the onions.
- 3Let sit at room temperature for at least 15 mins.
- 4In a medium bowl, combine the cilantro, parsley, garlic, anchovies, jalapeño, olive oil, lime juice, red wine vinegar, and salt.
- 5In a small bowl, stir together the mayonnaise and grated garlic. Season with a pinch of salt.
- 6Let the steak sit at room temperature for 30 mins. Season both sides generously with salt and pepper.
- 7Heat a cast iron or large skillet over high heat until smoking, 3-5 mins.
- 8Add the avocado oil and tilt to coat the pan. Sear the steak 2-3 mins per side, until browned and medium-rare (130F internal temp).
- 9Let rest 5 mins, then slice thinly against the grain.
- 10Toast the ciabatta rolls using a toaster.
- 11Spread a thin layer of garlic aioli on the toasted ciabatta rolls.
- 12Layer sliced steak on top.
- 13Spoon chimichurri generously over the steak.
- 14Add pickled onions and microgreens.
- 15Close with the top half of the roll, slice in half, and enjoy warm.
Ingredients
- 0.5 Medium Red Onion, thinly sliced
- 0.5 Cup Distilled White Vinegar
- 0.5 Cup Water
- 1 Tbsp Sugar
- 1 tsp Kosher Salt
- 0.5 Bunch Cilantro, leaves and tender stems finely chopped
- 0.5 Bunch Parsley, leaves and tender stems finely chopped
- 4 Large Garlic Cloves, finely chopped
- 6 Anchovy Fillets, finely chopped
- 0.5 Jalapeño, seeds removed and finely chopped
- 0.5 Cup Olive Oil
- 1 Lime Juice
- 1 Tbsp Red Wine Vinegar
- 0.25 tsp Kosher Salt
- 0.25 Cup Mayonnaise
- 1 Small Garlic Clove, finely grated
- Kosher Salt, to taste
- 1 lb Skirt Steak
- Kosher Salt & Black Pepper
- 1 Tbsp Avocado Oil
- 4 Ciabatta Rolls, cut in half
- Microgreens (or arugula)
Equipment
heatproof bowlsmall potmedium bowlsmall bowlcast iron skilletlarge skillettoasterknife
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