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Steak sandwich with creamy chimichurri
Ingredients
- 1 French baguette
- 1/3 cup mayonnaise
- 1 cup creamy chimichurri (recipe to follow)
- 4 cups arugula
- 1 flank steak, grilled to your liking and sliced thinly
- 1 medium onion, sliced and grilled
- 1 cup havarti cheese, shredded
Creamy chimichurri:
- 1 cup flat leaf parsley, roughly chopped
- 1 cup basil, roughly chopped
- 1 cup dill, roughly chopped
- 3 cloves of garlic
- 1 ripe avocado
- 1/2 cup red wine vinegar
- 1 cup olive oil
- Salt and pepper to taste
Directions
- Once you’ve grilled your steak, turn off one side of the grill so you are able to melt the cheese a bit later.
- To make the creamy chimichurri, add everything to a food processor and pulse until smooth and creamy. Set aside.
- For the sandwich, cut the baguette into foot long pieces, and then cut those in half. Brush both cut sides of each foot long with mayonnaise and grill for about a minute on each side.
- Spread a generous amount of the creamy chimichurri on the bottom of the foot long and top with a handful of the arugula, some thinly cut steak, some grilled onions and a bit more of the chimichurri. Top this with a scattering of the cheese and add it to the BBQ to melt the cheese.
- Remove this from the BBQ and top with other half of the baguette and enjoy!
