Chimichurri Steak Sandwich
This Chimichurri Steak Sandwich recipe is made by searing flank steak on a cast iron skillet, topping it off with homemade chimichurri sauce and then serving it in a baguette for (or sandwich bread) for a steak sandwich on steroids. Ready in under 30 minutes, it is easy to make and makes the perfect lunch/picnic food.
Nutrition Facts
Ingredients
Instructions
Start with making the Chimichurri sauce. Place cilantro, parsley, garlic, oregano, salt, pepper, and red pepper flakes in a food processor. Process for 30 seconds or until they are combined. Add red wine vinegar and pulse 3 times. Turn on the processor and slowly add the olive oil and mix for 10 seconds.
Place it in a bowl and add minced capers. Taste for seasoning and adjust if necessary. Set aside and let all the flavors marinade in room temperature.
Season both sides of the steak with salt and pepper.
Heat 1 tablespoon olive oil in a cast iron skillet over medium heat until smoking.
Place the steak in skillet and cook each side for 3.5 -4 minutes. After the second side is cooked, add 1 tablespoon of butter into the pan. Spoon the melting butter over the steak and make sure it is all coated with it. Take it off the heat and let it sit in room temperature covered with aluminum foil for 5-10 minutes.
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Reviews from the Original Source
Oh yum! We put ours on warmed corn tortillas with shredded cabbage because I didn't have a baguette. Served it with Jacques Pepin's spicy rice and we love it! Thank you Aysegul!
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