Sizzling Southwestern Chimichurri Steak Sandwich

Allergens

Gluten (in the sandwich rolls), Dairy (Monterey Jack cheese)

Ingredients

• 3 lbs beef flank steak
• 2 cups fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 cup extra virgin olive oil
• Salt and black pepper, to taste
• 6 sandwich rolls, split and toasted
• 2 cups shredded Monterey Jack cheese
• 4 large tomatoes, sliced

Instructions

1. Prepare the chimichurri sauce by combining cilantro, parsley, garlic, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a blender. Blend until well combined. Slowly drizzle in olive oil while the blender is running until fully incorporated. Set aside.
2. Season both sides of the beef flank steak with salt and black pepper. Preheat a grill or grill pan to medium high heat. Grill the steak for about 5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for at least 10 minutes before slicing.
3. Slice the steak into thin strips against the grain. Arrange a generous portion of sliced steak on each toasted sandwich roll. Top with chimichurri sauce, shredded Monterey Jack cheese, and tomato slices. Serve immediately.

Chef’s Insight

The key to this dish is the perfect balance of smoky, spicy, and tangy flavors that come together in every bite. Don't be afraid to experiment with different cheeses or vegetables for your own twist on this classic.

Notes

The chimichurri sauce can be made up to a week in advance for easier preparation on the day of cooking.