Chimichurri Steak Sandwich

• porções: 4 servings
• tempo ativo: 20 minutes
• tempo total: 45 minutes

Ingredientes

1/2 cup finely chopped fresh cilantro leaves

1/2 cup finely chopped fresh parsley leaves

2 small garlic cloves, minced or grated

1/3 jalapeño, minced (seeded for less heat) (optional)

1/2 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1/4 teaspoon kosher salt

1 1/2 lbs. flank steak or strip steak

1/2 teaspoon kosher salt

1 tablespoon Harmony All-Purpose Blend

1 14-oz. ciabatta loaf (or 4 mini ciabatta loaves), cut in half horizontally

4 slices provolone cheese

2 cups fresh arugula

Extra virgin olive oil for drizzling

Salt and freshly ground black pepper to taste

Instruções

Make the chimichurri: In a medium bowl, combine the cilantro, parsley, garlic, jalapeño, olive oil, red wine vinegar, honey, and salt. Cover and refrigerate until ready to serve. This can be made a day ahead of time if kept refrigerated!

Pat the flank steak dry with paper towels. Season on both sides with the salt and Harmony All-Purpose Blend.

Preheat your grill or grill pan to medium-high heat. Grill the flank steak for 5-7 minutes per side for medium-rare, or longer for desired doneness.

Transfer the steak to a cutting board and let rest for 5-10 minutes before slicing into thin strips against the grain.

While the steak cools, grill both halves of the ciabatta, cut side-down, for 1-2 minutes until toasted. Flip the ciabatta over and place it on the top rack of the grill (or the cooler side of a charcoal grill) and top each half with the sliced provolone. Cover the grill for 2 minutes until the cheese is melted.

Assemble the sandwiches: Arrange the sliced steak on the bottom piece of ciabatta. Drizzle on a generous amount of chimichurri. Top with arugula, a drizzle of olive oil, and a little salt and pepper. Close the sandwiches, slice in half, and enjoy!