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Chimichurri Flank Steak Sandwich
Andre Lewis

Chimichurri Flank Steak Sandwich

Chimichurri should taste like parsley, garlic and vinegar, not a bowl of olive oil. Spoon it over sliced flank steak after grilling so the herbs stay bright. A crusty roll is all the support this needs; cheese only blurs the clean, sharp finish.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs flank steak
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp ground black pepper
  • 1 cup packed flat-leaf parsley leaves finely chopped
  • 2 garlic cloves minced
  • 2 tbsp red wine vinegar
  • 1/3 cup olive oil
  • 1/2 tsp crushed red pepper
  • 4 crusty sandwich rolls split

Method
 

  1. Season the flank steak with 1 teaspoon salt and the black pepper and let it stand for 20 minutes.
  2. Stir the parsley, garlic, red wine vinegar, olive oil, crushed red pepper and remaining salt together.
  3. Heat a grill or grill pan over medium-high heat and cook the steak for 4 to 6 minutes per side until it reaches 145°F.
  4. Transfer the steak to a board and rest it for at least 3 minutes.
  5. Slice the steak very thinly across the grain and divide it among the rolls.
  6. Spoon 2 tablespoons chimichurri over each sandwich, keeping most of the loose oil in the bowl.