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Steak Sandwich

BeefGastro-PubBlender

Time: 25 minutes

Yield: 5 servings

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About

Ah, the Steak Sandwich... filled with tender, juicy, savory grilled steak; topped with crisp lettuce and vibrant roasted red peppers; sandwiched between buttery French bread slices; all served with an herbaceous and tangy chimichurri. It's hard not to wax poetic about this Steak Sandwich. Your taste buds will certainly be composing verses to the flavor!

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Ingredients

  • For the chimichurri:
  • 1 cup flat-leaf parsley, firmly-packed, stems trimmed
  • 1 tablespoon fresh oregano, can substitute 1 teaspoon dried oregano
  • 4 medium cloves garlic
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar, can substitute red wine vinegar
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon black pepper, plus more, to taste
  • 1/8 teaspoon red pepper flakes
  • For the sandwiches:
  • 1 (1-pound) flat-iron steak or sirloin steak
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 large French loaf bread, sliced into 5 equal pieces and split
  • 5 medium lettuce leaves, of your choice
  • 8 ounces roasted red peppers, homemade or store-bought

Directions

Step 1 -Add the parsley, the oregano, and 4 of the garlic cloves to a food processor and pulse several times to finely chop.

Step 2 -Spoon the parsley mixture into a bowl.

Step 3 -Add the olive oil, the vinegar, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes.

Step 4 -Taste the chimichurri for seasoning and adjust with the extra salt and the extra pepper as needed.

Step 5 -Let the steak rest at room temperature for 30 minutes.

Step 6 -Preheat the grill to 450 degrees F.

Step 7 -Rub the remaining 1 teaspoon of the salt, the remaining 1 teaspoon of the black pepper, and the remaining clove of the garlic over both sides of the steak.

Step 8 -Place the steak on the grill and cook until a brown jacket forms on the bottom, about 3-4 minutes.

Step 9 -Flip the steak and grill until the meat reaches an internal temperature of at least 135 degrees F, about 3-4 minutes.

Step 10 -Transfer the steak from the grill and allow it to rest for 5 minutes.

Step 11 -Slice the steak against the grain.

Step 12 -Toast or grill the French bread to your desired level of doneness.

Step 13 -Add an even amount of the steak slices, the lettuce, and the roasted red peppers to the bread.

Step 14 -Serve with the chimichurri.

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