Chimichurri Steak Sandwiches

Ingredients

Flank steak

1 pound

Baguette

1 large

Red onion

1, thinly sliced

Tomato

1 large, sliced

Lettuce

1 cup, shredded

Olive oil

1/2 cup

Garlic

4 cloves, minced

Red wine vinegar

1/4 cup

Fresh parsley

1/2 cup, chopped

Fresh cilantro

1/4 cup, chopped

Fresh oregano

2 tablespoons, chopped

Red pepper flakes

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the grill or grill pan over medium-high heat.
2. Generously season the flank steak with salt and black pepper on both sides.
3. In a medium bowl, whisk together the olive oil, minced garlic, red wine vinegar, chopped parsley, chopped cilantro, chopped oregano, red pepper flakes, salt, and pepper to create the chimichurri sauce.
4. Reserve half of the chimichurri sauce for serving and marinate the flank steak in the remaining sauce for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
5. Grill the flank steak for about 4-5 minutes per side, or until it reaches your desired doneness (medium-rare is recommended).
6. Remove the steak from the grill and let it rest for 5-10 minutes to retain its juices.
7. Slice the steak against the grain into thin strips for maximum tenderness.
8. Slice the baguette in half lengthwise and spread a generous amount of the reserved chimichurri sauce on one side of each baguette half.
9. Layer the sliced steak, shredded lettuce, tomato slices, and red onion on top of the chimichurri-spread baguette.
10. Top with the other half of the baguette to form a sandwich, then cut into portions to serve.
11. Serve the chimichurri steak sandwiches with the reserved chimichurri sauce on the side for extra flavor.