By: Adapted from www.food52.com.
These over-the-top sandwiches are great for a crowd. Herb-marinated steak is piled onto buttery Texas toast and topped with juicy tomatoes and Chimichurri mayonnaise. Mince the herbs, arugula and garlic by hand or whiz in a food processor.
Time: Preparation 2 hours 45 mins
Cooking 10 mins
Serving: 4 Servings
Ingredients
- 1 flank steak
- 1 c fresh flat-leaf parsley
- 0.5 c arugula
- 2 clv garlic
- 0.25 t dried oregano
- 0.25 t crushed red pepper flakes
- 0.5 c olive oil
- 2 T red wine vinegar
- salt
- pepper
- 0.25 c mayonnaise
- 1 loaf ciabatta
- 1 heirloom tomato
- butter
Preparation
Place the parsley, arugula, garlic, oregano, crushed red pepper, olive oil and red wine vinegar in a bowl and stir to combine. Season generously with salt and pepper. Place the steak in a shallow dish and cover with all but 2 tablespoons of the Chimichurri sauce. Flip the steak over to coat both sides in sauce, then cover and refrigerate for about 2 hours. Cover and refrigerate the remaining Chimichurri.
45 minutes before cooking the flank steak, remove it from the fridge. Spoon off some of the chimichurri, and salt the steak. Let rest about 45 minutes.
In a small bowl, stir the mayonnaise and the reserved 2 tablespoons Chimichurri sauce. Set aside.
Pat the steak to remove excess moisture. Heat a skillet over very high heat. Set the steak in the pan and sear 3-4 minutes per side for medium-rare. Remove from skillet and transfer to a cutting board. Sprinkle the steak with pepper, and let rest 5-10 minutes.
Heat a frying pan. Butter both sides of the sliced bread, and toast in the pan about 1 minute per side, until golden and crispy.
Thinly slice the flank steak across the grain. Assemble the sandwiches on the toast with a smear of Chimichurri mayonnaise, some sliced steak and heirloom tomatoes.
