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Ingredients
For 4 Serving(s)
flank-steak-sandwiches-with-heirloom-tomatoes-and-
- 1 flank steak
- 1 c fresh flat-leaf parsley
- 1/2 c arugula
- 2 clv garlic
- 1/4 t dried oregano
- 1/4 t crushed red pepper flakes
- 1/2 c olive oil
- 2 T red wine vinegar
- salt
- pepper
- 1/4 c mayonnaise
- 1 loaf ciabatta
- 1 heirloom tomato
- butter
Flank Steak Sandwiches with Heirloom Tomatoes and Chimichurri Mayon Directions
- 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.