Steak Chimichurri Sandwich

40 mins
Serves 4
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Directions

  1. 1Place the sliced onions in a heatproof bowl.
  2. 2Place the sliced onions in a heatproof bowl.
  3. 3Place the sliced onions in a heatproof bowl.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Let sit at room temperature for at least 15 mins.
  8. 8Let sit at room temperature for at least 15 mins.
  9. 9Let sit at room temperature for at least 15 mins.
  10. 10In a medium bowl, combine the cilantro, parsley, garlic, anchovies, jalapeño, olive oil, lime juice, red wine vinegar, and salt.
  11. 11In a medium bowl, combine the cilantro, parsley, garlic, anchovies, jalapeño, olive oil, lime juice, red wine vinegar, and salt.
  12. 12In a medium bowl, combine the cilantro, parsley, garlic, anchovies, jalapeño, olive oil, lime juice, red wine vinegar, and salt.
  13. 13In a small bowl, stir together the mayonnaise and grated garlic. Season with a pinch of salt.
  14. 14In a small bowl, stir together the mayonnaise and grated garlic. Season with a pinch of salt.
  15. 15In a small bowl, stir together the mayonnaise and grated garlic. Season with a pinch of salt.
  16. 16Let the steak sit at room temperature for 30 mins. Season both sides generously with salt and pepper.
  17. 17Let the steak sit at room temperature for 30 mins. Season both sides generously with salt and pepper.
  18. 18Let the steak sit at room temperature for 30 mins. Season both sides generously with salt and pepper.
  19. 19Heat a cast iron or large skillet over high heat until smoking, 3-5 mins.
  20. 20Heat a cast iron or large skillet over high heat until smoking, 3-5 mins.
  21. 21Heat a cast iron or large skillet over high heat until smoking, 3-5 mins.
  22. 22Add 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).
  23. 23Add 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).
  24. 24Add 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).
  25. 25Let rest 5 mins, then slice thinly against the grain.
  26. 26Let rest 5 mins, then slice thinly against the grain.
  27. 27Let rest 5 mins, then slice thinly against the grain.
  28. 28Toast the ciabatta rolls using a toaster.
  29. 29Toast the ciabatta rolls using a toaster.
  30. 30Toast the ciabatta rolls using a toaster.
  31. 31Spread a thin layer of garlic aioli on the toasted ciabatta rolls.
  32. 32Spread a thin layer of garlic aioli on the toasted ciabatta rolls.
  33. 33Spread a thin layer of garlic aioli on the toasted ciabatta rolls.
  34. 34Layer sliced steak on top.
  35. 35Layer sliced steak on top.
  36. 36Layer sliced steak on top.
  37. 37Spoon chimichurri generously over the steak.
  38. 38Spoon chimichurri generously over the steak.
  39. 39Spoon chimichurri generously over the steak.
  40. 40Add pickled onions and microgreens.
  41. 41Add pickled onions and microgreens.
  42. 42Add pickled onions and microgreens.
  43. 43Close with the top half of the roll, slice in half, and enjoy warm.
  44. 44Close with the top half of the roll, slice in half, and enjoy warm.
  45. 45Close with the top half of the roll, slice in half, and enjoy warm.

Ingredients

  • 0.5 Medium Red Onion, thinly sliced
  • 0.5 Medium Red Onion, thinly sliced
  • 0.5 Medium Red Onion, thinly sliced
  • 0.5 Cup Distilled White Vinegar
  • 0.5 Cup Distilled White Vinegar
  • 0.5 Cup Distilled White Vinegar
  • 0.5 Cup Water
  • 0.5 Cup Water
  • 0.5 Cup Water
  • 1 Tbsp Sugar
  • 1 Tbsp Sugar
  • 1 Tbsp Sugar
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 0.5 Bunch Cilantro, leaves and tender stems finely chopped
  • 0.5 Bunch Cilantro, leaves and tender stems finely chopped
  • 0.5 Bunch Cilantro, leaves and tender stems finely chopped
  • 0.5 Bunch Parsley, leaves and tender stems finely chopped
  • 0.5 Bunch Parsley, leaves and tender stems finely chopped
  • 0.5 Bunch Parsley, leaves and tender stems finely chopped
  • 4 Large Garlic Cloves, finely chopped
  • 4 Large Garlic Cloves, finely chopped
  • 4 Large Garlic Cloves, finely chopped
  • 6 Anchovy Fillets, finely chopped
  • 6 Anchovy Fillets, finely chopped
  • 6 Anchovy Fillets, finely chopped
  • 0.5 Jalapeño, seeds removed and finely chopped
  • 0.5 Jalapeño, seeds removed and finely chopped
  • 0.5 Jalapeño, seeds removed and finely chopped
  • 0.5 Cup Olive Oil
  • 0.5 Cup Olive Oil
  • 0.5 Cup Olive Oil
  • 1 Lime Juice
  • 1 Lime Juice
  • 1 Lime Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Red Wine Vinegar
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Kosher Salt
  • 0.25 Cup Mayonnaise
  • 0.25 Cup Mayonnaise
  • 0.25 Cup Mayonnaise
  • 1 Small Garlic Clove, finely grated
  • 1 Small Garlic Clove, finely grated
  • 1 Small Garlic Clove, finely grated
  • Kosher Salt, to taste
  • Kosher Salt, to taste
  • Kosher Salt, to taste
  • 1 lb Skirt Steak
  • 1 lb Skirt Steak
  • 1 lb Skirt Steak
  • Kosher Salt & Black Pepper
  • Kosher Salt & Black Pepper
  • Kosher Salt & Black Pepper
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Avocado Oil
  • 4 Ciabatta Rolls, cut in half
  • 4 Ciabatta Rolls, cut in half
  • 4 Ciabatta Rolls, cut in half
  • Microgreens (or arugula)
  • Microgreens (or arugula)
  • Microgreens (or arugula)

Equipment

heatproof bowlsmall potmedium bowlsmall bowlcast iron skilletlarge skillettoasterknife