Grilled Steak Sandwich with Chimichurri Sauce

Linkie Marais' Grilled Steak Sandwich with Chimichurri Sauce

Ingredients

Sandwich:

  • 1.25 lb. Steaks of Choice (I used 2 Chuck Eye steaks)
  • 1 tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • ½ tsp. Garlic Powder
  • ½ tsp. Chili Flakes
  • ½ tsp. Ground Coriander
  • 4 Ciabatta Rolls (squared)
  • 2 tbsp. Mayonnaise
  • Bibb lettuce
  • 4 slices Onion (thinly sliced)
  • Chimichurri (recipe below)

 

Chimichurri Sauce:

  • 1 tbsp. Garlic (finely chopped)
  • 2 tbsp. Shallots (finely chopped)
  • ¾ cup Flat Leave Parsley (Finely chopped)
  • ¼ tsp. Red Pepper Flakes
  • ¼ tsp. Cumin
  • Juice of 1 Lemon
  • ¼ cup Olive Oil
  • ¼ tsp. Kosher Salt
  • ½ tbsp. Mustard
  • Combine all of these ingredients and set aside.

Directions

For the Sandwich:

  1. Preheat grill to 550° F.
  2. Mix spices together and rub onto both sides of the steaks. Allow to sit for 10 minutes before grilling.
  3. Grill for 3-4 minutes on each side or until internal temperature reaches 130 -135° F. Remove from the grill and allow to rest for 5-8 minutes before slicing the steak.
  4. Slice steak in thin strips.
  5. Assemble sandwich by spreading mayonnaise on the bottom of the sliced ciabatta bread, then top with the Bibb lettuce, then the steak, then the onion and then the chimichurri sauce.
  6. Secure sandwich with long toothpicks if needed. Enjoy!